Wednesday, March 20, 2013

Chicken Enchilada Pasta

Ohhhh, this was so good.  This is one of those meals where the photo caught my eye but I never really got around to looking at the recipe until one random out-of-ideas meal planning session, at which point I looked more closely at the recipe and discovered that not only is it one we'd probably like, but also inexpensive and fairly fast!

I made this one even LOWER in cost by growing my own scallions... what????  Yes, I learned (through Pinterest, of course) that if you save the roots after cutting them up and place in water, the scallion will grow again.  Awesome!

This one completely rocked.  It was a little bit on the spicy side for the kidlets, but adding in some sour cream helped that and they both enjoyed it.  Score for the whole family!

Chicken Enchilada Pasta Source:  Budget Bytes


  • 2 Tbsp vegetable oil 
  • 1 medium yellow onion, diced 
  • 2 cloves garlic, minced
  • 1 lb. chicken breast, sliced into 1" strips
  • 1 cup enchilada sauce
  • 1/2 cup sour cream 
  • 12 oz. uncooked pasta 
  • 1 cup shredded monterrey jack
  • 2-3 scallions, green and white parts sliced thinly 
  1. Cook pasta according to package.  Drain well.
  2. Meanwhile, heat oil over medium heat until shimmering.  Add garlic and onion and saute until soft; about 5 minutes. Add the chicken to the skillet and cook until cooked through; about 5 minutes. 
  3. Warm up enchilada sauce, then whisk in the sour cream. Set aside. 
  4. Combine the pasta, sauce, and chicken mixture.  Season to taste with salt and pepper.  Top with shredded cheese and scallions.

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