The recipe I'm sharing today is the result of forgetting a key ingredient in chicken enchiladas - tortillas!
Lately I've been on an enchilada kick and have been making a small batch nearly every week. The filling depends on what I happen to have on hand - usually shredded chicken or beans and an assortment of vegetables. I usually end up making a trip to the store to buy tortillas, enchilada sauce and any extras like black olives, cilantro, avocados, etc.
However, last Friday I got home from the store and realized I somehow forgot to buy tortillas! I was feeling way too lazy to go back to the store so decided I'd use pasta instead. It was an excellent decision ;)
Chicken Enchilada Pasta
1.5 cups dry pasta (any shape)
1 Tbsp olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 medium zucchini, diced
1 red bell pepper, diced
1/2 cup corn (I used frozen)
6oz cooked chicken breast, sliced
8oz red enchilada sauce (I'm a fan of Frontera Red Chile Enchilada Sauce)
1/2 cup sharp cheddar cheese, shredded
Guacamole, for serving*
Cilantro, chopped, for serving
Preheat oven to 350 degrees. Bring water to a boil in a large pot. Add dry pasta and cook til al dente. Drain and set aside.
Heat olive oil in a large, deep sided skillet. Add diced onion, garlic, zucchini and pepper. After vegetables begin to soften - about 3-4 minutes - stir in the corn. Cook for 1-2 minutes, then add the cooked chicken. Allow the chicken and vegetables to combine for 2-3 minutes then stir in the enchilada sauce. Remove from heat and stir in the cooked pasta.
Add the mixture to an 11x7 or 9x9 baking dish and top with shredded cheese. Cover with aluminum foil and bake for 20-25 minutes or until the cheese is melted. Remove from oven and allow to sit for 5-10 minutes before serving. Top each serving with a dollop of guacamole and sprinkle of cilantro.
*To make the guacamole: 1 avocado, 1 clove minced garlic, 1/8 cup minced onion, 5 sliced grape tomatoes, 1 tsp lime juice, salt to taste. Mix all ingredients until just combined with a slightly chunky consistency.
Tell me: Have you ever created a recipe that's been a 'happy accident'?