This is my family's newest favorite comfort food. And just in time for colder fall nights. Perfect! !My husband absolutely loves Mexican food. If I put a Latin spin on any meal, he's in!
So a couple weeks ago when I spotted a can of enchilada sauce in my pantry, I came up with this recipe. It's an incredibly flavorful, delicious, and comforting dinner!
This recipe lends itself to using a few already prepared ingredients. You can even get great jarred, roasted peppers. And just about every market carries a whole roasted chicken. Try to get one that's organic and remove the skin! It's great to do this (with quality ingredients, of course) when you can — it makes dinner so quick and easy!
I have a friend who says that if you want to turn a dinner dish into a delicious breakfast, "Just crack an egg over it!" I love this, and he's so right. Adding an egg often can change a dish into something so different — and just as tasty. This pasta is also great with an egg (over easy) on top and with a bit of sprinkled cheddar cheese.
Mexican Style Pasta
This is my family's newest favorite comfort food. And just in time for colder fall nights. Perfect! !My husband absolutely loves Mexican food. If I put a Latin spin on any…
- Dry penne or rigatoni: 3 cups
- Olive oil: 1 tablespoon
- Onion (thinly sliced): ⅓ cup
- La Victoria Enchilada Sauce mild (10-ounce): 2 cans
- Roasted bell pepper strips: 1 cup
- Roasted chicken (shredded): 2 cups
- Sugar: 1 ½ teaspoons
- Salt: 1 sprinkle
- Pepper: 1 sprinkle
- Fresh cilantro: 1 teaspoon
- Cholula hot sauce: 1 teaspoon
Step 1: Cook the pasta in a large pot of boiling, salted water until just tender but still firm to bite.
Step 2: Reserve half a cup of the cooking water and drain the pasta in a colander. Then put the pasta back into the pot with the reserved liquid and set aside.
Step 3: Coat a medium saute pan with olive oil, add the onion, and cook over medium heat until soft, about 5 minutes.
Step 4: Add the enchilada sauce, roasted pepper, chicken, cilantro, sugar, then season to taste with salt and pepper. Add the sauce to the pasta, stir, and voil‡ -- you're done! To add some heat, you can drizzle just a little Cholula hot sauce!
Some few additional notes:
I choose my pasta shapes specifically for each sauce I make. In this recipe, I love the way the enchilada sauce goes inside each "pipe" (as my kids call penne and rigatoni.) We use brown rice pastas in our home, since both my six-year old and my husband are gluten-free, but really, any kind or shape will do!
Obviously, I don't add any Cholula for my kids! Too hot for their tiny taste buds! And you might have guessed that my boys also prefer when I don't add the cilantro. Go figure. I add that to mine and my husband's separately.
I like La Victoria and Cholula, however you can use any brands you like.