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Gluten Free Cheesy Chicken Enchilada Pasta Recipe
by Marlow

(Say that three times fast)

Another recipe inspired by Pinterest! In fact, three of our meals this week were inspired by other recipes, that were thankfully not too hard to recreate gluten free.

I did have to adjust this recipe quite a bit more, because it was pretty hard to find gluten free enchilada sauces. I ended up using one red enchilada sauce, and two other sauces that weren’t actually enchilada but included green chilies. I crossed my fingers the sauce would still thicken, and it did! Phew!

So aside from the little bit of unknown, this recipe was a cinch, and also, Parrish’s brand new favorite meal: Cheesy Chicken Enchilada Pasta

Recipe adapted from Pearls, Handcuffs, and Happy Hour

Start cooking your pasta – go by the directions on the box.

Heat your olive oil in a medium skillet over medium heat; once heated toss in your diced onion and cook for 3 minutes. Then toss in your diced pepper and minced garlic; stir to combine and cook for another 5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & all three Frontera pouches (enchilada sauce and 2 key lime sauces). Simmer for about 8-10 minutes.

Turn the heat to low and stir in the cheese until it is melted through. Be sure you’re sauce is no longer simmering or boiling, and then slowly add in your Greek Yogurt. Be sure not to let the sauce simmer with the yogurt, or it will curdle. (Blech!)

Hopefully your noodles are finished at this point. Drain and then mix with the sauce. Top with whatever toppings you like! We chose avocado and green onion.

I was able to stick to one serving…but it was hard! It’s a little bit spicy, a little cheesy, creamy, and SO comforting!

Plus we had some of the sauce leftover, and it made a great chip dip!

Tomorrow I have a recipe for gluten free PIZZA popovers!! I was once again crossing my fingers last night, but THANKFULLY they worked! I can’t wait to have them for lunch again today!