Chicken Enchilada Pasta Enchilada Recipe

Name: Chicken Enchilada Pasta Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) box rigatoni pasta; 1 tablespoon salt; 1 tablespoon corn oil or 1 tablespoon vegetable oil; 1 lb cubed skinless chicken breast; 1 small red onion, cut into 1/4-inch wide strips; 1 bell pepper, cut into 1/4-inch wide strips; 1 (15 ounce) can black beans; 1 tablespoon butter; 2 tablespoons flour; 1 cup chicken stock; ¼ cup cream; 14 lb shredded cheddar cheese; ½ cup milk; ½ teaspoon cumin; 1 tablespoon lime juice; 1 teaspoon salt (or to taste); 1 (10 count) bag flour tortillas; 1 tablespoon vegetable oil; salt and pepper; garlic powder, and; paprika, to taste; shredded cheddar cheese; sour cream; green onion; jarred sliced jalapeno

Servings: persons

1 (16 ounce) box rigatoni pasta
1 tablespoon salt
1 tablespoon corn oil or 1 tablespoon vegetable oil
1 lb cubed skinless chicken breast
1 small red onion, cut into 1/4-inch wide strips
1 bell pepper, cut into 1/4-inch wide strips
1 (15 ounce) can black beans
1 tablespoon butter
2 tablespoons flour
1 cup chicken stock
¼ cup cream
14 lb shredded cheddar cheese
½ cup milk
½ teaspoon cumin
1 tablespoon lime juice
1 teaspoon salt (or to taste)
1 (10 count) bag flour tortillas
1 tablespoon vegetable oil
salt and pepper
garlic powder, and
paprika, to taste
shredded cheddar cheese
sour cream
green onion
jarred sliced jalapeno

1
Pasta:.
2
Prepare Rigatoni pasta per package directions.
3
Chicken, peppers and onion.
4
Chop peppers and onion.
5
Saute the chicken, onion and pepper.
6
Cook until chicken is fully cooked.
7
Beans: Cook the black beans beans and simmer on low.
8
Cheese Sauce: Melt butter and flour.
9
Slowly add the stock.
10
Then add the cream.
11
Allow it come to a slow boil.
12
Add the cheese and melt.
13
Then finish with the remaining milk, cumin and lime.
14
Garnishes:.
15
Slice a couple of tortillas cut in strips cook in a pan brushed lightly with oil and season well with salt pepper, garlic and paprika.
16
Toast on medium heat.
17
Other Garnish items.
18
1/2 cup Cheddar cheese.
19
1 dollop sour cream.
20
2 tablespoons green onions, sliced.
21
6 jalapeno slices.
22
1/2 cup toasted tortilla strips.
23
To assemble:.
24
Get a bowl.
25
Put a serving of pasta in the bowl.
26
Put some chicken and cheese sauce over the pasta.
27
Garnish with black beans, cheese, sour cream, green onions or jalapeno.
28
OR to taste -- .

7091

kcal

Calories

549

Fat

Carbs

461

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 (16 ounce) box rigatoni pasta, 1 tablespoon salt, 1 tablespoon corn oil or 1 tablespoon vegetable oil, 1 lb cubed skinless chicken breast, and more.

Yes, Chicken Enchilada Pasta Enchilada falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Pasta Enchilada

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