Ingredients
For the sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
1 cup milk
3/4 cup Monterey Jack cheese
For the DIY Pasta Bar:
Cooked pasta (or zucchini noodles) of your choice
Cooked and shredded chicken
Sauteed red peppers
Sauteed red onions
Chopped fresh tomatoes
Fresh cilantro
Fresh green onion, diced
Chopped avocado
Directions
- For the sauce, in a 3.5 Qt. Straining Saucepan (you could cook your pasta in this pan as well!), melt butter over medium heat. When melted, whisk in the flour, chili powder, salt and pepper. Cook for 2 minutes. While whisking, slowly stir in the milk. Continue whisking until milk begins to thicken and bubble. Remove from heat and whisk in cheese until melted. If using for a DIY pasta bar, keep warm over low heat, whisking occasionally.
- In a large skillet, add 1/2 cup creamy enchilada sauce with one cup of pasta, chicken, peppers and onions. Toss together in pan until all ingredients are combined and heated through. Top with desired garnishes.