Creamy, cheesy, packed with flavor and comes together with little effort. From Secret Sauce which I subscribe to. This makes 10 servings or 5 meals for two. I freeze the meat sauce and cook the pasta fresh for 2 servings. Lime juice added to the heated sauce, adds zing. Top with a little shredded cheddar cheese, cilantro and fresh jalapeno. Super good!
Ingredients:
- 6 boneless, skinless chicken breasts
- 16 ounce enchilada sauce ( purchased New Mexico Red Chili Sauce at Lucky's )
- 1 cup chicken stock
- 2 large red onions, diced
- 6 garlic cloves, minced
- 2 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounce cream cheese
- shredded cheddar cheese, to taste
- fusilli pasta, cooked 1 minute less than package instructions
- EVOO, drizzled on cooked pasta
- 1 tablespoon fresh lime juice ( this is for 2 servings)
- fresh cilantro, chopped, to taste
- fresh jalapeno pepper, chopped, to taste
Directions:
Combine the enchilada sauce, chicken stock, onion, garlic, cumin, smoked paprika, oregano, salt and pepper in a lightly greased slow cooker.
Add the chicken breast and combine.
Cook on low for 5 hours.
Shred the chicken directly in the sauce. Add the cream cheese and stir until melted. Taste for salt and pepper.
Cook the pasta, drain, drizzle with EVOO and add salt to taste. Add lime juice to the sauce, combine the sauce to the pasta and cover, allow to sit for 5 minutes.
Place servings in heated bowls and top with cheddar cheese, cilantro, and fresh jalapeno.
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