I’m thrilled to be back!! It feels like it’s been forever since I’ve posted a recipe while my site has been under construction, I have so many new ideas that I can’t wait to share! First up is my recipe for Enchilada Pasta. The “noodles” are made out of sweet potatoes. I love how the sweetness of the “noodles” compliments the savory, slightly spicy sauce. This also happens to be my favorite enchilada sauce that I’ve ever had, and it’s super easy to make! Hope you enjoy this recipe as much as my family did! Happy cooking!
- 1 lb cooked chicken, shredded (or cooked ground beef/turkey)
- 1 large sweet potato
- ¼ cup water
- 2 tbsp coconut oil, divided
- 1 small onion, minced
- 5 garlic cloves, minced
- 1 – 15oz can tomato sauce
- ¼ cup chili powder
- 1 tbsp cumin
- ½ tsp salt
- First let’s make the sauce! Heat 1 tbsp of the coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
While the sauce is simmering, let’s make the sweet potatoes into noodles! Peel the sweet potato and use either a spiralizer or julienne peeler to make it into “noodles.” You could also use a vegetable peeler to make it into “fettuccine noodles.” Heat the remaining 1 tbsp of coconut oil in a pan over medium-low heat. Add the sweet potato noodles to the pan, along with the ¼ cup of water. Immediately cover the pan with a lid and let the “noodles” steam, stirring occasionally to be sure they don’t start sticking to the pan, until they start to soften, about 5-7 minutes.
Add the cooked, shredded chicken (or other cooked meat of your choice) to the pan with the sauce. Stir well.
Top the sweet potato noodles with the enchilada sauce and eat up! So good!