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Yield:
1
Ingredients:
| |
Cheese Sauce: ---------------- |
| 1 tsp |
butter |
| 2 tsp |
masa flour |
| 1 cup |
chicken stock |
| 1/4 cup |
cream |
| 1 tsp |
salt |
| 1/4 tsp |
cumin |
| 1 tsp |
lime juice |
| 1/4 lb |
American cheese |
| 1/2 cup |
milk |
| |
----------------- Chicken Enchilada Pasta: ---------------- |
| 1 tsp |
corn oil |
| 1/4 lb |
cubed chicken breast |
| 1 oz |
red onion, cut into 1/4" wide strips |
| 1 oz |
bell pepper, cut into 1/4" wide strips |
| 2 tsp |
pimento, diced 1/4" |
| 2 tsp |
green chilies, diced 1/4" |
| 2 tsp |
black beans, cooked and rinsed |
| 1 cup |
Enchilada Cheese Sauce |
| 2 cup |
cooked rigatoni |
| |
----------------- Garnish items: ---------------- |
| 1/2 cup |
Cheddar cheese |
| 1 x |
dollop sour cream |
| 2 tsp |
green onions, sliced |
| 6 x |
jalapeno slices |
Instructions:
Instructions: Saute the first seven ingredients until the veggies 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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