I keep failing to take pictures but I’ll provide the link to the inspiration for this after the recipe and you can take a look at her photo. If you try the recipe and like it, leave her a comment, as well as me. Share the love!
Enchilada Pasta
adapted from: Pearls, Handcuffs, and Happy Hour
Ingredients:
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 red pepper, diced
- 1 (4oz) can diced green chiles
- 2 tsp. chili powder
- 1 tsp. cumin
- salt and pepper to taste
- 1 jar green enchilada sauce
- 1/2 jar red enchilada sauce
- 1 cup sour cream
- 2 cups grated cheese
- penne pasta
Directions:
Start a large pot of water heating on high. Chop vegetables. Heat oil in large skillet. Cook onions 3-5 minutes. Add garlic and red pepper. Cook additional couple of minutes. Add green chiles, seasonings and enchilada sauces, reduce heat, and simmer 8-10 minutes. Lower heat for sauce, add cheese and cook until melted. Remove from heat and stir in sour cream. Meanwhile cook pasta in boiling water according to package directions. Mix sauce with cooked, drained pasta and top with any (or all) of the following: Avocado, black olives, diced tomatoes, green onion, dollop of sour cream.
The original recipe calls for chicken but it was delicious without, too. When I made it, David and I were the only ones eating here that night so I just cooked enough pasta for 4 servings which didn’t require all of the sauce. There was enough of the pasta and sauce for our lunches the next day, as well as quite a bit of just sauce. The next night I grated some cheese, rolled it up in flour tortillas and poured the rest of the sauce over the top. I then baked until hot and bubbly. Both of these meals were delicious and something I’d definitely make again.
Leave a Reply