This is my family’s newest favorite comfort food. And just in time for colder fall nights. Perfect! !My husband absolutely loves Mexican food. If I put a Latin spin on any meal, he’s in!
So a couple weeks ago when I spotted a can of enchilada sauce in my pantry, I came up with this recipe. It’s an incredibly flavorful, delicious, and comforting dinner!
This recipe lends itself to using a few already prepared ingredients. You can even get great jarred, roasted peppers. And just about every market carries a whole roasted chicken. Try to get one that’s organic and remove the skin! It’s great to do this (with quality ingredients, of course) when you can — it makes dinner so quick and easy!
I have a friend who says that if you want to turn a dinner dish into a delicious breakfast, “Just crack an egg over it!” I love this, and he’s so right. Adding an egg often can change a dish into something so different — and just as tasty. This pasta is also great with an egg (over easy) on top and with a bit of sprinkled cheddar cheese.
