You must be logged in to post a review.
Mexican food and pasta. I think so!
Preheat oven to 350 F.
Heat olive oil in a large skillet over medium heat. Add onions and peppers and saute them in the olive oil until soft. Add in chicken, can of tomatoes, salt, pepper and taco seasoning and heat through. Add in 1 can of enchilada sauce and 1 cup of cheese. Remove from heat. Stir in the cooked and drained pasta, toss to coat.
Spread 1/2 the can of the remaining enchilada sauce on the bottom of a 9×13 casserole dish. Put the pasta mixture in on top of that. Pour the remaining 1/2 can of enchilada sauce over top and bake covered with a sheet of foil for 30 minutes. Remove the dish from the oven and remove the foil. Top with remaining 1 cup cheese and bake uncovered for another 5 minutes. Top with green onion, sour cream and tortilla chips, optional.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!