Chicken Enchilada Pasta sounded too good to pass up and it tasted just as awesome as it sounded! The fact that it is quick to throw together, freezes well and is cheap to make didn't hurt either. :0)
I won't copy the recipe here, since you should really go to PH&HH's site to see her beautiful pictures, but I will give you my recipe notes:
- I used homemade enchilada sauce, and highly recommend you do the same. It takes 15 min to make, is cheap and extremely healthy for you.
- I subbed plain greek yogurt for the sour cream and was quite happy with the result.
- This is one of those recipes that's even better the next day so make enough to have leftovers for lunch the next day. Also, if you're making your own enchilada sauce, double or triple the batch so you can stash a batch of this in the freezer for a quick meal solution on a busy day!
- Living Gluten Free? Serve over GF pasta and you're good to go! Can't find a GF enchilada sauce? Use the recipe below - just sub your favorite starch slurry for the flour to thicken it up.
Homemade Enchilada Sauce
2 cloves garlic, diced
3 tbsp oil
2 tbsp flour
1/2 tsp oregano
1/4 tsp cumin
1/4 cup chili powder
2 cups broth (chicken and beef work equally well)
15 oz tomato sauce
1/2 tsp salt
Sauté garlic in oil. Stir in flour; whisk consistently 1 min. Stir in chili powder. Gradually stir in remaining. Simmer 15 minutes to reduce. Enjoy!