I’m still on my Mexican food roll. Here is a yummy one for you.
Chicken Enchilada Skillet Pasta
- 12 oz pasta (cooked and drained)
- small yellow onion
- 8 oz monterey jack cheese shredded
- chicken breast strips (I just used the pre-cooked frozen)
- 2-3 whole green onions
- 1 clove garlic minced
- 1/2 cup sour cream
- 10 oz can enchilada sauce
- olive oil
Step 1: Heat 1-2tbs oil in skillet. Add garlic and heat until browned
Step 2: Add diced yellow onion and cook until soft
Step 3: Add chicken and cook thoroughly
Step 4: While chicken is cooking, combine the sour cream and enchilada sauce in a bowl and mix. Set aside
Step 5: Once chicken is cooked, add the cooked and drained pasta to the skillet
Step 6: Next, add the enchilada mixture. Mix well
Step 7: Add the cut up green onions and top with cheese. Mix until cheese is melted. Add salt and pepper to taste.
Don’t be shy with the cheese now…clearly I wasn’t 😉
Don’t forget the garlic bread sticks on the side.
Enjoy! Super simple and really delicious!