Rich and double-cheesy comfort food coming in HOT y’all!!! Loaded with Mexican spiced chicken, black beans, corn, and a creamy cheese sauce, this gluten free chicken enchilada pasta silences four to six people in 30 seconds flat.
Old Faithful Chicken Enchilada Pasta Pleases Everyone
Do you have a dish that’s been with you a long, long time? An old faithful recipe that you pull out when you need to comfort food crack-out for a few days all by yourself? Or share with several hungry others who are all picky in their own little way?
Well, if you don’t, then I have one for you that’s been with me for a long time. Yep. One that kids usually eat until the bowl is licked clean, and that adults generally applaud for its ‘I-really-needed-this-today’ comfort level.
This gluten free chicken enchilada pasta recipe doesn’t hold back on any scrumptious delicacy to be found in the prepared dish. Nope.
The beloved black beans and corn wins most people over at first sight. I mean, who can resist them together? They’re the peanut butter and jelly of the starchy veggie world…
Then the perfectly seasoned chicken piques their interest for a bit. By the time they realize they notice that the pasta is swollen with the creamy cheese and enchilada sauce, they’re totally reeled in…
I gotta say, though, that my version of gluten free chicken enchilada is easy yet a bit labor intensive. It’s partly due to its numerous ingredients, and the fact that I don’t use canned enchilada sauce.
Instead, I combine mild picante sauce with Rotel tomatoes, then cook the mixture over medium high heat for about 10 minutes. The higher heat allows the picante/Rotel mixture to release its sugars quickly, making a not-too-sweet enchilada sauce that’s perfectly gluten free.
I created this technique after not being able to find gluten free enchilada sauce in my local grocery store. Now, I love it so much that I don’t want to eat enchilada sauce any other way.
Anyway, it’s worth the effort to make this gluten free chicken enchilada pasta when you want to treat yourself or your loves ones with a hearty, we-don’t-care-about-the-calories dish.
This is soul-hugging food that I believe is perfectly fine to eat from time to time. Yep, and see y’all on the yum side…
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- 1 12-ounce bag of frozen corn, thawed partially
- 1 15-ounce black beans, drained
- 12 ounces gluten free pasta
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 2 pounds chicken breasts, cut into strips
- Chicken Marinade
- salt, black pepper, and cayenne pepper to taste
- 1 tablespoon gluten free chicken broth
- 1 teaspoon apple cider vinegar
- ¼ teaspoon Tabasco Chipotle Sauce
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 2 tablespoons chopped fresh cilantro
- Enchilada Sauce
- 3 cups picante sauce
- 1 10-ounce can Rotel tomatoes, drained
- Cheese Sauce
- 3 tablespoons butter
- 1 tablespoon tapioca starch
- 2 cups half-n-half
- 8 ounces cream cheese, softened
- 8 ounces shredded Mexican cheese blend or cheddar cheese
- salt, pepper, and cayenne pepper to taste
- Marinade chicken with SP&C, chicken broth, ACV, Tabasco, chili powder, cumin, and cilantro. Set aside.
- Mix black beans and corn in a large mixing bowl, Set aside.
- Boil gluten free pasta for half of the time stated in the directions. Drain, and set aside.
- Brown chopped onion and bell pepper for about 5 minutes, then add seasoned chicken to veggies. Cook for an additional 6 to 10 minutes, or until chicken lightly browns and vegetables are tender. Let cool for a few minutes, then stir into the black bean and corn mixture.
- Heat picante sauce and Rotel tomatoes in a small saucepan for about 10 minutes over medium high heat, or until the enchilada sauce darkens.
- Let cool, and stir into the chicken and veggie mixture.
- Make the cheese sauce by melting the butter in a saucepan over medium low heat. Add the tapioca starch, and stir for about 3 minutes, or until a blond roux is achieved.
- Add the half-n-half, then heat to a slow boil.
- Stir in the softened cream cheese. When half of the cream cheese melts, add the cheddar cheese blend.
- Cook until the cheese melts, stirring often.
- Remove from heat.
- If you have a big enough bowl, stir all of the chicken enchilada ingredients together before pouring into a baking dish.
- If you don't have a big bowl, combine all ingredients in a large baking dish. Wipe down the sides of the baking dish, if necessary.
- Bake for 25 to 35 minutes, or until the top is browned and the pasta is tender.