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Chicken Enchilada Pasta Enchilada

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“To prepare this dish get everything prepped and chopped first.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pasta:
  2. Prepare Rigatoni pasta per package directions.
  3. Chicken, peppers and onion.
  4. Chop peppers and onion.
  5. Sauté the chicken, onion and pepper. Cook until chicken is fully cooked.
  6. Beans: Cook the black beans beans and simmer on low.
  7. Cheese Sauce: Melt butter and flour. Slowly add the stock.
  8. Then add the cream. Allow it come to a slow boil.
  9. Add the cheese and melt. Then finish with the remaining milk, cumin and lime.
  10. Garnishes:
  11. Slice a couple of tortillas cut in strips cook in a pan brushed lightly with oil and season well with salt pepper, garlic and paprika. Toast on medium heat.
  12. Other Garnish items.
  13. 1/2 cup Cheddar cheese.
  14. 1 dollop sour cream.
  15. 2 tablespoons green onions, sliced.
  16. 6 jalapeno slices.
  17. 1/2 cup toasted tortilla strips.
  18. To assemble:
  19. Get a bowl.
  20. Put a serving of pasta in the bowl.
  21. Put some chicken and cheese sauce over the pasta.
  22. Garnish with black beans, cheese, sour cream, green onions or jalapeno.
  23. OR to taste -- .

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