Chicken Enchilada Spaghetti

Chicken Enchilada Spaghetti

serves 2-4

1 tablespoon olive oil

1/2 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

2 garlic cloves, minced or pressed

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon pepper

pinch of cayenne pepper

2 boneless, skinless chicken breasts, cooked and shredded

1/2 pound of dry whole wheat spaghetti

1 10-ounce can of red enchilada sauce

3/4 cup freshly grated sharp cheddar cheese

cilantro for topping

Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Ingredients:

• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 cups green enchilada sauce, divided
• 1 cup sour cream
• 8-10 flour tortillas
• 2 cups grated Monterey Jack cheese

Method:

Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.