Enchiladas … but not.
Boil water for pasta and prepare pasta according to directions.
While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet, too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.
Serves 2-4.
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This is a great combination of favors! I also squeeze the juice of one lime in, as well as add some green enchilada sauce. Thanks for the great recipe.
This just might be the best thing I ate last week. I decided to prepare this for dinner one night last week (instead of running)! I’m so glad I did. This is outstanding!
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Serves: 4 Level: Easy
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