Semolinas Chicken Enchilada Pasta Recipe 415

CHICKEN ENCHILADA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
• Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
• Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
• Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

HOMEMADE SEMOLINA PASTA

Steps:

• Beat the eggs in a medium size bowl with a fork.
• Mix in the salt.
• Add the pasta flour a little at a time, mixing well.
• Knead the dough 5 minutes.
• Wrap in wax paper and let it rest for 12 minutes.
• Then pass through your dough through a pasta machine or gently roll dough out as thin as you can on a floured surface with a rolling pin.
• Cut into size of noodles required.
• If making Ravioli brush edges with egg white to seal.
• Amount given for ravioli.

ENCHILADA PASTA

Steps:

• Cook the hamburger in a large skillet over medium heat until browned. Stir in the onions, green chiles and taco seasoning and cook for 3 minutes. Stir in enchilada sauce and chicken broth and bring to a boil. Then stir in the noodles and bring the heat to low. Stir and then cover. Cook for 10-12 minutes, or until the noodles are cooked. Stir halfway through to prevent the noodles from sticking.
• Remove from heat and stir in sour cream and 1/2 cups cheese. Then sprinkle the remaining cup of cheese on top and cover with the lid until melted.
• Top with your favorite toppings.

FRESH SEMOLINA AND EGG PASTA

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
• Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
• Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
• Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
• Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
• Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

CHICKEN ENCHILADA PASTA

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
• Cook the pasta according to package directions; drain well.
• Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
• Pour mixture into the 13 x 9 dish.
• Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
• Bake at 350 for about 20-30 minutes.
• Remove from oven.
• Serve with dallops of the sour cream, if desired.

SEMOLINA'S CHICKEN ENCHILADA PASTA RECIPE - (4.1/5)

Steps:

• For the Chicken Enchilada Pasta: Sauté the first seven ingredients until the vegetables start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.

CHICKEN ENCHILADA PASTA RECIPE

Steps:

• Boil pasta according to package directions. While it's cooking, chop onions and red pepper.
• 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 minutes.
• Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
• Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
• Drain pasta and return to pot. Pour sauce over pasta and mix well.
• Serve and garnish with your favorite toppings.
• We love avocado, tomato, green onion, and sour cream.