Semolina's Chicken Enchilada Pasta
By á-170456
Tex-Mex + pasta = deliciousness! The best part is you don't have to leave home to enjoy this yummy Semolina's Chicken Enchilada Pasta recipe.
- 2
3.8/5
(30 Votes)
Ingredients
- ENCHILADA CHEESE SAUCE:
- 1 tablespoon butter
- 2 tablespoons masa flour
- 1 cup chicken stock
- 1/4 cup cream
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1 tablespoon lime juice
- 1/4 pound American cheese
- 1/2 cup milk
- CHICKEN ENCHILADA PASTA:
- 1 tablespoon corn oil
- 1/4 pound chicken breast, cubed
- 1 ounce red onion, cut 1/4" wide strips
- 1 ounce bell pepper, cut 1/4" wide strips
- 2 tablespoons pimento, 1/4" dice
- 2 tablespoons green chilies, 1/4" dice
- 2 tablespoons black beans, cooked, rinsed
- 1 cup Enchilada Cheese Sauce (see above)
- 2 cups cooked rigatoni
- GARNISH:
- 1/2 cup Cheddar cheese
- 1 dollop sour cream
- 2 tablespoons green onions, sliced
- 6 jalapeño slices
- 1/2 cup tortilla strips, toasted
Preparation
Step 1
For the Chicken Enchilada Pasta: Sauté the first seven ingredients until the vegetables start to brown and the chicken is fully cooked.
Add the Enchilada Cheese Sauce and bring to a boil.
Pour the ingredients over the pasta, then garnish and serve.
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