Saturday, November 9, 2013

Enchilada Casserole

My family and I were really feeling like a baked comfort dish. I wanted pasta but I also craving some mexican. So I whipped up some enchiladas, well kinda...

 Prep time: 15 min Bake time: 25 min
1 pound Shell Pasta
8 oz can Tomato Sauce
1 1/2 cups water
1/4 Cup-ish Oil
2 TBL Chili Powder
2 TBL Flour
1/4 Ground Cumin
1/4 Garlic Salt
Salt to taste
4 oz Cream Cheese.
1 can 16oz crushed tomatoes
1 can diced green chilis
1 can Black Beans drained
2 Chicken Breast (optional)
2 cups Graded Cheese
1. Pre-heat the oven to 375° F. Start boiling the water. Cook pasta to package directions. 
2. Heat 1/2 oil in a pan, chop and brown chicken, salt & pepper to taste.
3. In a seperate pan. Add oil, heat, then mix in chili powder and flour. Once completly blended, add tomato paste, water, ground cumin, garlic salt, cream cheese. Mix again.
4. Add crushed tomatoes,  green chilis, and black beans.
5. Mix enchilada goulash with drained pasta. Make the vegetarian dish in a seperate pan. Add chicken, make the meat dish in a seperate pan, obviously. (I always use glass cake pans)
6. Top with cheese, then foil. Bake for 20 min. Remove foil brown the cheese about 5 min. 
7. Top with sour cream, salsa and hot sauce.

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