Enchilada Pasta Skillet

Tonight’s meal is definitely one from the comfort food department.  Like many of the recipes I share on here, this comes together easily and in pretty good time.  It’s been a while since I made actual enchiladas, but this seems much easier without all the filling and rolling and extra dishes.  Everything goes together in one pan for this dish.  Flavor isn’t exactly like a typical enchilada, likely because of the pasta vs. tortillas, but it’s very good nonetheless.

The recipe, which again came off foodgawker (another one of those that caught my attention with a lovely picture), didn’t specify a type of pasta, so I used orecchiette which I had on hand which worked nicely.  They act like little bowls to scoop up the sauce nicely.  I imagine shells would work nicely for this reason too.  Just watch carefully during cook-time for your chosen pasta to reach the al dente stage before moving on to the next step.  I actually used this recipe as an excuse to finally go out and buy a cast iron skillet, which I have been wanting for a long time, because I am too scared to put my Rachel Ray set in the oven.  Make sure you have an oven safe skillet to make this in if you plan to broil the cheese on top at the end.  This makes a large skillet full, so be sure to use the biggest one you have too.

Enchilada Pasta Skillet

Serves : 4                 Time to make : 35-40 minutes

Ingredients :

  • 2 T. olive oil, divided
  • salt and pepper
  • 1 LB chicken, cut into bite sized pieces
  • 1/2 onion, chopped
  • 1/2 red pepper, chopped
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 2 (1o oz) cans enchilada sauce
  • 1 cup chicken broth
  • 1 tsp. Tabasco (Dh said it was a bit much for him so you might want to try half first)
  • 2 oz. Velveeta cheese or shredded cheese (I used a shredded Mexican blend)
  • 8 oz. pasta
  • 1/2 cup shredded cheddar (I used the Mexican blend again)
  • sour cream, cilantro, scallions

Directions :

  1. Heat 1 T. oil in a large skillet over medium heat.  Season chicken with salt and pepper and place in skillet.  Brown on all sides; about 5-7 minutes.  Transfer chicken to a plate and cover loosely with foil.
  2. Wipe out skillet and heat remaining T of oil over medium heat.  Add onions and peppers and cook until tender stirring frequently; about 5 minutes.  Add beans, enchilada sauce, chicken broth, Tabasco, first portion of cheese, and pasta.  Cover and cook at a low simmer until pasta is al dente, stirring occasionally to prevent anything from sticking to the bottom.  Depending on what type of pasta you chose this should take about 10 minutes.   Once you have reached al dente add back in your chicken and continue to cook uncovered until chicken if fully cooked through and sauce thickens; about another 3-5 minutes.
  3. Add remaining cheese to the top and place under broiler for a minute until cheese melts, watching carefully.  Top with a generous dollop of sour cream, chopped scallions, and cilantro either in the skillet or in each individual dish.



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