Does anyone have a recipe for chicken enchilada pasta?!
Answers: i went to joes crab shack and had the chicken enchilada pasta, but when i went back, it was no longer on the menu. does anyone know a recipe for this?
Chicken Enchilada Pasta Enchilada
Cheese Sauce
1 tablespoon butter
2 tablespoons masa flour
1 cup chicken stock
1/4 cup cream
1 teaspoon salt
1/4 teaspoon cumin
1 tablespoon lime juice
1/4 pound American cheese
1/2 cup milk
Chicken Enchilada Pasta
1 tablespoon corn oil
1/4 pound cubed chicken breast
1 ounce red onion, cut into 1/4-inch wide strips
1 ounce bell pepper, cut into 1/4-inch wide strips
2 tablespoons pimento, diced 1/4-inch
2 tablespoons green chiles, diced 1/4-inch
2 tablespoons black beans, cooked and rinsed
1 cup Enchilada Cheese Sauce
2 cups cooked rigatoni
Garnish items
1/2 cup Cheddar cheese
1 dollop sour cream
2 tablespoons green onions, sliced
6 jalape?o slices
1/2 cup toasted tortilla strips
Sauté the first seven ingredients until the veggies start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.
I never tasted it but here is a good recipe.
SPAGHETTI ENCHILADA "CRABMEAT SAUCE"
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms with juice
1 (6 oz.) can water (equal to tomato paste)
1/4 c. onion, chopped
1/8 tsp. rounded garlic granules
1/2 tsp. oregano
1/2 tsp. basil
Salt (to taste)
Pepper (to taste)
Olive oil (sm. amount)
1/2 tsp. sugar
1 can crabmeat, rinsed & drained
Mix all, except crabmeat, in saucepan. Simmer. When pasta is ready, and 10 minutes before serving, add well-rinsed and drained crabmeat to sauce. Serve over pasta.
35 min 15 min prep
1 tablespoon corn oil
1/4 lb cubed chicken breasts
1 ounce red onions, cut into 1/4-inch wide strips
1 ounce bell peppers, cut into 1/4-inch wide strips
2 tablespoons green chilies, diced 1/4-inch
1 tablespoon butter
2 tablespoons flour
1 cup chicken stock
1/4 cup cream
1 teaspoon salt
1/2 teaspoon cumin
1 tablespoon lime juice
1/4 lb shredded cheddar cheese
1/2 cup milk
1 (15 ounce) can black beans
Get everythin "in it's place" as the great chefs would say --
Fill up a pot of water and get ready to cook some rigatoni pasta! (I don't know how long it takes your stove to boil water but better to have the boiling pot waiting on you than the other way around!).
While your waiting for the water, chop peppers and onion.
Cook the beans on low.
Sauté the first five ingredients until the veggies start to brown and the chicken is fully cooked.
Clean the kitchen area up now that the raw chicken is cooking and let's get started on the cheese sauce which is just a mexican bashamel.
Melt butter and flour. Slowly add the stock,.
then the cream. Your sauce will only reach it's fullest thickness once it has come to a boil, so let it come to a slow boil.
Check on the chicken, browning on each side.
Put the pasta in the salted boiling water and cook to the packages directions.
Now back to the sauce; add the cheese and melt. Then finish with the remaining milk, cumin and lime.
Turn off the bean, they don't need to go that long.
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. Toast on meduim heat.
Once the pasta is finished add the Enchilada Cheese Sauce. Pour sauted the ingredients over the pasta, then garnish and serve.
To assemble:.
2 tablespoons black beans, cooked and rinsed.
1 cup Enchilada Cheese Sauce.
2 cups cooked rigatoni.
Garnish items.
1/2 cup Cheddar cheese.
1 dollop sour cream.
2 tablespoons green onions, sliced.
6 jalape?? o slices.
1/2 cup toasted tortilla strips.
Everthing except the cheese sauce is to taste. if you don't like chiles, then by all means leave them out. However, try to follow the cheese sauce as directed.