Mexican Style Pasta

cookingontheweekends
  • Mexican 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 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 Pasta 2
     

    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…

    By
    Published:
    Prep Time:
    Cook time:
    Servings: 4

    Ingredients:

    • 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

    Directions:

    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.

    la victoria and cholula hot sauce