Semolina's Chicken Enchilada Pasta Enchilada Recipe
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Semolina's Chicken Enchilada Pasta Enchilada

Cheese Sauce
1 tablespoon butter
2 tablespoons masa flour
1 cup chicken stock
1/4 cup cream
1 teaspoon salt
1/4 teaspoon cumin
1 tablespoon lime juice
1/4 pound American cheese
1/2 cup milk

Chicken Enchilada Pasta
1 tablespoon corn oil
1/4 pound cubed chicken breast
1 ounce red onion, cut into 1/4-inch wide strips
1 ounce bell pepper, cut into 1/4-inch wide strips
2 tablespoons pimento, diced 1/4-inch
2 tablespoons green chiles, diced 1/4-inch
2 tablespoons black beans, cooked and rinsed
1 cup Enchilada Cheese Sauce
2 cups cooked rigatoni

Garnish items
1/2 cup Cheddar cheese
1 dollop sour cream
2 tablespoons green onions, sliced
6 jalapeño slices
1/2 cup toasted tortilla strips

Sauté the first seven ingredients until the veggies start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.

Source: Semolina's

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