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Yield:
1
Ingredients:
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ENCHILADA CHEESE SAUCE ---------------- |
| 1 tbl |
butter |
| 2 tbl |
masa flour |
| 1 cup |
chicken stock |
| 1/4 cup |
cream |
| 1 tsp |
salt |
| 1/4 tsp |
cumin |
| 1 tbl |
lime juice |
| 1/4 lb |
American cheese |
| 1/2 cup |
milk |
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----------------- CHICKEN ENCHILADA PASTA ---------------- |
| 1 tbl |
corn oil |
| 1/4 lb |
cubed chicken breast |
| 1 oz |
red onion cut 1/4" wide strips |
| 1 oz |
bell pepper cut 1/4" wide strips |
| 2 tbl |
pimento in 1/4" dice |
| 2 tbl |
green chilies in 1/4" dice |
| 2 tbl |
black beans cooked, rinsed |
| 1 cup |
Enchilada Cheese Sauce (see above) |
| 2 cup |
cooked rigatoni |
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----------------- GARNISH ITEMS ---------------- |
| 1/2 cup |
Cheddar cheese |
| 1 x |
dollop sour cream |
| 2 tbl |
green onions sliced |
| 6 x |
jalapeno slices |
Instructions:
Instructions: For the Chicken Enchilada Pasta: Saute 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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