Fajita Chicken and Enchilada Pasta
Here’s the thing. I had to make a decision.
We all know how much I hate decisions.
Honestly, I can’t make the littlest decision for the life of me. Big life decisions I am ok with. It’s the little decisions that really get me. Decisions like cookies or brownies, white background or black background for photos, this photo or that photo, fajita’s or enchiladas.
Yeah, I know. My life’s rough.
The other day I was not in the mood or the right frame of mind to be making any kind of decisions. I had little kids zooming around me in circles with their big Tonka trucks. Actually, one was a big yellow Tonka dump truck, another was a big red Tonka fire truck and the third was a pink Barbie convertible. I bet you can guess which one Asher was driving…
Sure it was cute and I love seeing kids have so much fun, but it was loud. The floor was actually rumbling. It sounded like real trucks were racing through the kitchen. My brain was having a hard time processing thought let alone trying to make decisions. So I kind of just said screw it. I am not deciding.
My brain wanted both, so I gave it both.
I mean really fajita’s and enchiladas, that’s a pretty good mexican combo right there.
You know what’s not the best combo in the world? Two feet of fresh snow, hiking and snow pants with holes on the bottom. Yes, I did say two feet and it is still coming down.
Crazy little me, and really guys I am little and crazy, not joking around here. I still went out for my daily hike. In the freshly fallen, deep, deep snow. Really this is nothing new to me, but this is the most snow we have gotten all year and I was huffing and puffing my way up that trail. Plus, it really doesn’t help that my snow pants are torn on the outside material, creating little pockets at the bottom of my pants. Therefore, the snow gets all stuffed in the pockets acting like five-pound ankle weights on each leg.
And you’re probably asking yourself why I did not stop and just remove the snow. Trust me I tried and not much came out. Plus, the snow just filled the pockets back up within in minutes. So wasting any time trying to remove the snow was just worthless.
But hey, I am crazy and I still plan on doing the same thing tomorrow morning. Hiking keeps me sane.
Oh, and it is how I come up with things like these gooey bars, these amazing sandwiches, these down right awesome fries and cupcakes.
Basically this pasta is everything you love about fajita’s AND everything you love about enchiladas! It’s the best of both worlds (totally sing the Hannah Montana theme song now). It’s light, fresh, filled with crisp peppers and spicy like fajita’s, but it is also saucy, creamy and cheesy like enchiladas.
It is flavorful and anything but boring.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Fajita Chicken and Enchilada Pasta
By halfbakedharvest
Course: Main Course
Cuisine: Italian, Mexican
Keyword: enchilada, fajita, pasta
Basically this pasta is everything you love about fajita's AND everything you love about enchiladas! It's the best of both worlds.
Ingredients
- 1 pound penne pasta or other short cut pasta
- 1 pound boneless skinless chicken breast cut into bit size pieces
- 2 tablespoons olive oil divided
- 2 teaspoons chipotle chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika or paprika
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoons crushed red pepper flakes optional
- 1 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 large red bell pepers sliced
- 1/2 onion sliced
- 2 cloves garlic minced or grated
- 2 1/2 cups cans enchilada sauce
- 1/2 lime juiced
- 1 1/4 cups finely shredded cheddar cheese
- 1 avocado diced (optional)
- fresh cilantro for garnish
Instructions
-
Bring a large pot of water to a boil and boil pasta according to package directions, drain and set aside.
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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).
-
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.
Ok, now go make this!
Sounds truly amazing. I love a good pasta with great flavors like this!
Thanks so much Cassie! This pasta sure does have a lot of flavor!
The spicy flavors in the pasta are calling to me! It looks SO scrumptious!
Thanks Georgia and thanks so much for reading!!
This looks so fresh and flavorful! I’m always on the lookout for new pasta dishes and can’t wait to make this!
Thanks Kelly!! Mexican flavors and pasta are surprisingly delicious!
This looks amazing! I love pasta but my fiance hates it…unless I can make it different…he hates just noodles and sauce, lol. I’ll have to try this one soon!
Hates pasta!! Oh man, that stinks! I hope you guys BOTH love this!
That looks like a really tasty pasta!
Thanks Kevin!! It’s got a whole lot of flavor!
I think you should have trouble making decisions more often if it means making more yummy-looking dishes like this one! 😉
LOL! thank you! I really do hate decisions, but I guess it worked out for me in this case!
Ok my favorite food is Mexican and my husbands is Italian! I think you just scored in our house hold because this pleases the both of us.
Yes! You gotta love a meal that pleases everyone!
I hate decisions too! But I think this is a winning combination. Looks delicious!
Thank you!
You’re killing me, smalls! Soooooo good!
hehe! Thanks julia!
This is exaclt what I wanted for dinner tonight. Well, I didn’t really know what I wanted at the time but this would have been it! I need to make it. My boring salad did not cut it. Amazing combination of flavors!
Oh man, boring salad! Bummer! Tomorrow night!!
i can NEVER EVER make a decision. it’s the worst thing ever. i don’t think we’d be very good at hanging out..we’d never decide what we wanna do! haha, i always divert it to the next person but then they’re like ‘oh, idk..what do you wanna do?’….for dinner, i can easily make the decision that THIS DISH looks killer and it’s what i want! that was easy 😉 i wish every decision was like that! haha
Ha! OMG you totally made me smile! Decisions are the worst! I think we be great friends. LOL
Oh my, I want this for dinner!!!
Thanks Dorothy!
Wow! That must have driven the flavour profiles over the roof! I sometimes get stuck between 2 dishes that I want and end up combining them myself. Last night I wanted pasta. And veggies but had absolutely no time to make 2 dishes as we returned home late from with. So I did a whole chow mein pasta thing with chock full of veggies. Turned out great! I’ll be pinning this recipe for later 🙂
Yum! That pasta dish sound so good! Thanks so much for pinning!
I meant returned home late from work. Must be the meds I’m taking for my sore throat.
ummmm… YEAH!!! Fajitas and Enchiladas are an awesome combo… why didn’t I think of this before. Great idea! Looks so yummy!
Thanks Krista!
Always looking for a nonItalian pasta dish. Love it.
Thank you!
Fajitas, enchiladas? This will be tried for sure!
Thank you! Let me know what you think. Hope you love it!
YUM! I’m going to make this for sure. Thanks for the recipe!
Found your link at Lyuba’s party.
Best wishes,
Natasha in Oz
Thank you! Let me know if you make these. Hope you love them!
Thanks for sharing your recipe on Foodie Friends Friday
Of course and thanks so much for reading!
This looks delish with the veggies looking so fresh. Great pic, it makes me want to take a bite.
Consider yourself hugged,
http://simpleesue.com/try-one-new-recipe-a-week-bed-and-breakfast-cherry-crumb-coffee-cake/
Thank you!
This is SO exciting! I can enjoy the flavors I love without needing any cheese! Dairy is off limits for me right now. Thanks for the amazing recipe!
There is actually cheese ing this, but you can totally leave it out! Hope you love it!
Wow, what a clever and delicious combination! I know what I’m making the next time I can’t decide between pasta, enchiladas and fajitas!
Thank you, Martha. I hope you love this!
On today’s Celebration Sundays I’ve collected an amazing group of 20 Cinco de Mayo recipes. This is one of them!! Don’t miss it!! Thanks, Nichi – The Mandatory Mooch http://mandatorymooch.blogspot.com/2013/04/celebration-sundays-cinco-de-mayo.html
Thanks so much!! So happy you like the recipe!!
Lived in Colorado twice — love hiking in the snow! Unless it is knee high or more. That is WORK for a short person! It would be worth it to come back to this delicious wonder though! thanks so much for sharing on busy Monday!
A Pinch of Joy/
It has been a beautiful weekend! NO snow, just sun!! YA!
Thanks for reading Charlene!
This looks so good and what a great combination! I can’t wait to try this- I am pinning this… I also am a new follower on Bloglovin! Have a great day!
YAY!! Thanks so much for pinning and for following along on bloglovin!! Hope you love this dish!!
Man this dish looks amazing! Sometimes the best decisions are the ones where we don’t decide right? This pasta looks fabulous. I’m looking forward to trying it! It is pinned and ready 🙂 Krista @ A Handful of Everything
Ya! Thanks for pinning! Hope you love this!!
I’m trying this recipe tonight! I’m so excited. Thank you for the recipe!
Thanks Courtney!! Hope you loved the pasta!!
Great recipe! Just found your site and I love it! Can’t wait to see what’s next!!
Thank you Debbie! I hope you love everything!!
How much enchilada sauce is used? It says 2 oz? But at the end says 10? Can’t wait to make it!
Hey Nancy! You need 2 (10 ounce) cans of enchilada sauce or roughly 2 1/2 cups of enchilada sauce. Recipe is all fixed Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan