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 brown sugar
2 teaspoons smoked paprika or paprika
1 teaspoon chili powder
1/2 teaspoons crushed red pepper flakes
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 (10 ounce) cans enchilada sauce
1/2 lime, juiced
1 1/4 cups finely shredded cheddar cheese
fresh cilantro, for garnish
Bring a large pot of water to a boil and boil pasta according to package directions, drain and set aside.
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.
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