Monday, December 31, 2012

When Two Worlds Collide...

I have said it before, but I will say it again...two of the easiest cuisines to recreate at home are Mexican and Italian.

Every now and then, you will find times when the two worlds collide...such as Mexican lasagna. I'm not going to share a Mexican lasagna recipe today.  Today, I am going to share a Mexican pasta recipe that I found originally on Pinterest. It is a recipe for Chicken Enchilada Pasta. I didn't know what I would think of the combination of a Mexican sauce with pasta, but I loved it.

This is a great recipe to make for a crowd. This recipe makes a TON of sauce. The sauce is so flavorful and trust me, this meal goes a long way!

Chicken Enchilada Pasta


2-3 chicken breasts, cooked and shredded
2 tbsp olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 (4 oz) can diced green chiles
1/2 tsp salt
2 tsp. chili powder
1 tsp. cumin
2 (10 oz.) cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese (such as Cheddar, or Colby and Monterrey Jack)
1 cup sour cream
Penne pasta, cooked and drained

Topping Options:

Diced avocado
Sliced green onions
Sliced black olives
Diced tomatoes
Sour cream
Shredded cheese


Heat the olive oil in a deep skillet, and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minute. Add cooked and shredded chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese (I added 1 cup) and stir until the cheese is melted and heated through. Stir in the sour cream, but be careful not to bring the mixture to a boil after the sour cream has been added, or it will curdle. Stir well until the mixture is heated through.

Serve chicken enchilada sauce over penne pasta. Serve with favorite choice of toppings.

Source: As I mentioned, I found this recipe on Pinterest. I found it initially on a blog called Six Sisters Stuff. You can find that post here. They got it from a blog called Pearls, Handcuffs, and Happy Hour. You can find that post here.

Notes: I only added 1 cup of cheese to the sauce mixture because I felt that it would be enough. I then topped the pasta with a little additional cheese. I also added a whole can of red enchilada sauce instead of just 2/3 cup. As I said, this made a ton. My boys liked it, but with just the four of us, we had a lot of leftovers. I used them for quesadillas (tasty, but a little on the juicy side) and for some quick enchiladas. It worked perfectly as an enchilada filling and topping. So, if you prefer the more traditional route (rather than mixing your cuisines), add a little more shredded chicken and use it as an enchilada filling. I LOVED this. I just thought the flavor was so good.


  1. Intriguing. I remember a restaurant that Dad and I loved to go to when you guys were young. It was called "Tale of Two Cities" and it had Mexican and Italian. Perfect mix for me, who always craved Mexican, and dad, who never tired of pasta.

    It was a nice restaurant, but the location never worked. It was pretty fancy, mid-priced at least, and it was in the middle of the 49th Street Galleria. Too over priced for people stopping to get a quick bite between games and too out-of-the-way, work to get to for someone going out for a nice dinner.

  2. I have decided that I am not going to fall in love with any more restaurants. All the ones I like end up going out of business. :(