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!"

Comments

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

    ReplyDelete
  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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Beer Batter for Fondue

Leftover Scalloped Potato Soup

Legal Lasagna