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Chicken Enchilada Pasta

45

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Description

This Chicken Enchilada Pasta an easy pasta recipe that has all the flavors of the Tex Mex classic!

Ingredients

    • 1 pound Mezzi Rigatoni
    • 2 tablespoons olive oil
    • 1 large red pepper, chopped
    • 1 large green pepper, chopped
    • 1 medium onion, finely chopped
    • 1 jalapeno, finely chopped
    • 4 cooked chicken breasts, chopped or 1 shredded Rotisserie Chicken
    • 2 (10- ounce) cans red enchilada sauce
    • 1 cup refried beans
    • 1 1/2 teaspoons cumin
    • 1/2 teaspoon salt
    • 2 teaspoons lime juice
    • salt and pepper to taste
    • 1 1/2 – 2 cups grated Mexican blend cheese (1/2 cheddar, 1/2 jack)
    • optional garnishes: Sour cream, diced avocado, black olives

Instructions

    1. Preheat the oven to 350°F/175°C
    2. Boil the pasta according to the package directions, and rinse with cool water.
    3. While the pasta is cooking heat the olive oil a large skillet over medium heat. Place all the peppers and onion in the pan and saute until they are soft, about 10 minutes.
    4. Add the chicken to the pan, followed by the enchilada sauce, the beans, cumin, salt and lime juice.
    5. Stir to combine and cook on medium-low for 5 minutes until heated through and smooth.
    6. At this point salt and pepper to taste.

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