Scattered Chicken Tortilla Casserole!

We love Mexican food in our house, but sometimes I just don't feel like assembling a dozen tacos or burritos! That's why I decided to try this easier way! It tastes just as good but is so much quicker to make and less messy to eat!

Chicken Enchilada Pasta

Chicken Enchilada Pasta
**Click Here For Recipe**

Do you ever try a recipe and love it so much that you don't even bother to add the suggested toppings? That's why my pic shown above looks so plain. But it doesn't taste plain at all! I took a little taste ( or maybe a big taste) before I plated it for that photo and I said to myself, 'Why put anything ontop of this when it tastes so flavorful already?'...plus I couldn't stop eating it long enough to get the toppings out of the fridge! This tastes exactly like a chicken enchilada, except there's no tortilla! The pasta becomes the tortilla!

This was so easy to make...about 40 minutes from start to finish! I didn't bother to pre-cook the chicken and then shred it. I just cut the chicken cutlets into tiny bite sized pieces and sauteed it in the same skillet that I used to saute the veggies. I like to make things as easy as possible.

I love creamy cheesy pasta. And I love chicken. And I love Mexican food. So this was a win, win recipe in my eyes! So, if you want to try this creamy, cheesy and oh so delicious chicken enchilada pasta for yourself, just go to the Pearls, Handcuffs & Happy Hour Blog