Chicken Enchilada Pasta Enchilada

To prepare this dish get everything prepped and chopped first.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1 (16 ounce) box rigatoni pasta
• 1  tablespoon salt
• 1  tablespoon  corn oil or 1  tablespoon  vegetable oil
• 1  lb  cubed skinless chicken breast
• 1  small red onion, cut into 1/4-inch wide strips
• 1  bell pepper, cut into 1/4-inch wide strips
• 1 (15 ounce) can black beans
• 1  tablespoon butter
• 2  tablespoons flour
• 1  cup  chicken stock
• 1⁄4 cup  cream
• 1⁄4 lb  shredded cheddar cheese
• 1⁄2 cup milk
• 1⁄2 teaspoon cumin
• 1  tablespoon lime juice
• 1  teaspoon salt (or to taste)
• 1 (10 count) bag flour tortillas
• 1  tablespoon  vegetable oil
•  salt and pepper
•  garlic powder, and
•  paprika, to taste
•  shredded cheddar cheese
•  sour cream
•  green onion
•  jarred sliced  jalapeno

Directions

1. Pasta:
2. Prepare Rigatoni pasta per package directions.
3. Chicken, peppers and onion.
4. Chop peppers and onion.
5. Sauté the chicken, onion and pepper. Cook until chicken is fully cooked.
6. Beans: Cook the black beans beans and simmer on low.
7. Cheese Sauce: Melt butter and flour. Slowly add the stock.
8. Then add the cream. Allow it come to a slow boil.
9. Add the cheese and melt. Then finish with the remaining milk, cumin and lime.
10. Garnishes:
11. Slice a couple of tortillas cut in strips cook in a pan brushed lightly with oil and season well with salt pepper, garlic and paprika. Toast on medium heat.
12. Other Garnish items.
13. 1/2 cup Cheddar cheese.
14. 1 dollop sour cream.
15. 2 tablespoons green onions, sliced.
16. 6 jalapeno slices.
17. 1/2 cup toasted tortilla strips.
18. To assemble:
19. Get a bowl.
20. Put a serving of pasta in the bowl.
21. Put some chicken and cheese sauce over the pasta.
22. Garnish with black beans, cheese, sour cream, green onions or jalapeno.
23. OR to taste -- .