halfbakedharvest5.0
Fajita Chicken and Enchilada Pasta
Basically this pasta is everything you love about fajita's AND everything you love about enchiladas! It's the best of both worlds.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Bring a large pot of water to a boil and boil pasta according to package directions, drain and set aside.
2
In a small bowl combine the chipotle chili powder, cumin, paprika, brown sugar, chili powder, crushed red peper, salt and pepper. whisk to combine and set aside. Place the chicken in a medium size bowl and toss with one tablespoon olive oil and half of the spice mixture (reserve the remaining half).
chipotle chili powder2 teaspoonschili powder1 teaspooncumin2 teaspoonsbrown sugar2 teaspoonsolive oil (divided)2 tablespoons
3
Heat a large (very large) sided skillet over medium high heat and add a tablespoon of olive oil. Add the chicken and cook until browned all over, about 4 to ⏱️ 5 minutes. Remove from the skillet and set aside. In the same skillet add a drizzle more of olive oil (only if needed), then add the red peppers and onions. Cook for about ⏱️ 5 minutes, just until the veggies start to soften. Reduce the heat to medium and add the garlic. Cook for one to two minutes and add the enchilada sauce, lime juice and the reserved spice mixture. Stir back in the chicken and add the cheese. Cook for 1 to ⏱️ 2 minutes or until the cheese starts to melt into the sauce (the cheese does not need to be fully melted). Add the pasta and avocado (if using), toss well. Serve garnished with fresh cilantro.
olive oil (divided)2 tablespoonsonion (sliced)1/2garlic (minced or grated)2 cloveslime (juiced)1/2avocado (diced (optional))1fresh cilantro (for garnish)
Nutrition Facts
calories
494 kcal
fat Content
21 g
serving Size
4 g
fiber Content
6 g
sugar Content
6 g
sodium Content
430 mg
protein Content
33 g
cholesterol Content
73 mg
carbohydrate Content
67 g
saturated Fat Content
7 g
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