At Casa Bagley, we love chicken. And pasta. And enchiladas. So when I ran across this recipe for chicken enchilada pasta on Pinterest, I said “Ole! New recipe, found!”
I cooked my chicken in the crock pot, so it would be easy to shred. Cooking chicken in the crock pot is my favorite thing because it always comes out, and I don’t have to babysit it. If you want to cook your chicken in the crock pot, too, just toss in your chicken breasts, pour in enough chicken stock (you can do water but I prefer chicken stock) to cover the breasts, and cook on low for 8 hours or high for four hours. I’ve even tossed in my chicken completely frozen, and it cooks perfectly.
While I was putting this dish together (and before I added the pasta), I thought just the chicken mixture (sans pasta) would be awesome in tacos. And if you wanted, you could totally swap out chicken for ground beef.
I added sliced avocado to my plate, and Dan added avocado and olives. But you could also add sour cream, green onions, or any other taco-type toppings. I’m pleased with how this dish turned out – hot and comforting without a smothering of cream-of-something soup or loaded with fat.