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Chicken Enchilada Pasta

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Chicken Enchilada Pasta is the perfect blend when you are craving both pasta and Mexican. If you love pasta and Mexican and you have never tried Chicken Enchilada Pasta before you definitely want to add it to your menu soon.

Ingredients

  • 1 pound wide egg noodles
  • 6 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 8 ounce cans tomato sauce
  • 2 cups water
  • 6 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup sour cream
  • 2–3 cups shredded cooked chicken
  • Mexican shredded cheese
  • 2 tablespoons chopped cilantro (optional)
  • 2 tablespoons chopped green onion (optional)
  • 1/4 cup queso fresco (optional)
  • 1/4 cup crushed tortilla chips (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Cooked noodles per packages instructions, set aside.
  3. In a medium saucepan stir vegetable oil and flour until flour is dissolved over medium heat. Add tomato sauce, water, chili powder, tomato paste, garlic powder, salt and cumin and stir until blended. Cook for a few minutes until sauce is thicken. Remove from heat.
  4. Place noodles and chicken in a large bowl. Stir in sauce and sour cream until combined. Stir in 1 1/2 cups shredded cheese.
  5. Pour mixture into a 9×13 casserole dish.
  6. Place in oven and bake for about 15-20 minutes until cheese is melted and bubbly.
  7. Top with remaining cheese and bake for 5-10 minutes longer until melted.
  8. Top with cilantro, green onion, queso fresco and crushed tortilla chips before serving.

Notes

Make it a freezer meal – After you assemble the recipe you can divide it and place it in 2 small casserole dishes to make one and freeze one (or you can obviously make and/or freeze both).

To freeze: Place mixture in a freezer safe casserole dish or disposable aluminum pan. Seal tightly with lid or foil to prevent freezer burn.

To cook from frozen: Preheat oven to 375 degrees. Cover with foil and back for 45 minutes. Remove foil and bake an additional 20-25 minutes until until hot and bubbly. Add suggested toppings before serving.

Find it online: https://www.motherthyme.com/2015/03/chicken-enchilada-pasta.html