Monday, January 20, 2014

Chicken Enchilada Pasta Casserole

Enchilada Sauce
As I could not find this premade, I followed this easy recipe.

In a pan heat:

1/4 cup of oil
2 tbsp flour
1/4 cup chili powder (I used Pam's homemade blend on this site)

Stir constantly until it is thick (a rue). Reduce heat to medium.

Add:

1 1/2 cups of water
8oz can of tomato sauce
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder (I used flakes)

salt to taste.

Cook mixture, stirring often over medium heat for 10 minutes. Set aside.















Prepare a 9x12 rectangular baking pan.
**As I use a pampered chef pan I do not have to grease
but if using a cake pan or corning ware, grease and set aside.

2 large peppers (red and green) cut up into the size you prefer
1 large onion cut up into the size you prefer
2 tbsp oil

1 fresh jalepeno (optional) seeded and chopped
2 cups of diced cooked chicken

3 tbsp taco seasoning
1 can refried beans
2 10oz cans enchilada sauce (or the amount in recipe above)

1 cup green onion chopped
2 cups shredded cheese (four cheese blend if available)
1 cup sour cream

2 cups crushed doritos
4-6 cups of your favourite pasta (cooked al dente)
NOTE: if you use oversize shells you can stuff the meat mixture in them which would make great appetizers at a party.

**In cooking, al dente describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard.

  • In a large skillet heat oil and sautee the peppers and onion. 
  • Add chicken and jalepeno and heat thoroughly.
  • Stir in taco seasoning, refried beans and 1/2 of the enchilada sauce.
  • Turn off heat.
  • Mix in 1/2 of the green onions and 1/2 of the shredded cheese and the sour cream.
  • In baking dish, pour about 1 cup of the reserved enchilada sauce on the bottom. 
  • Layer 1/2 the cooked pasta, 1/2 the meat and vegetable mix and repeat.
  • Bake for 30 minutes covered.
  • Uncover and drizzle with any leftover sauce and the rest of the cheese.
  • Bake again until cheese is melted.
  • Remove from oven and top with crushed chips and the other 1/2 of the green onions.
Serve with sour cream and guacamole.

This casserole is massive. It will feed 8-10 people! Smells amazing. Good pick Judy.

"Bon Appetit!"

2 comments:

  1. Awesome! Amazing! It is definitely going to be in our recipe mix.

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  2. Hey guys! if you make this recipe in 2 square dishes instead of 1 large, and freeze one, it reheats very well! John really liked it, Judy had seconds and even I (who can't eat spicey anything) loved this. So yummy.

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