Well, we are in full-summer-break mode. Sleeping late, watching TV until lunch, playing Wii all afternoon, riding bikes, going to the park,hanging out with friends Fun stuff.
Of course, the children are doing that stuff. I am doing laundry, continually fielding requests for snacks and breaking up arguments about who stole the soccer ball. Seriously, it's been a pretty nice summer break. Low-stress and tremendously fabulous weather. Kids and I are having a pretty good time.
Enter this very easy and very stress free dish for a quick dinner!
Perfect after a busy day of summer fun. This isn't too much of a structured recipe, just something that is tossed together to make your life a little bit easier, great for using your leftover pasta or chicken.
Skillet Chicken Enchilada Pasta
Prep Time: 00:15
Cook Time: 00:20
Ingredients (Serves: 4-6)
- 3 cups cooked pasta of your choice
- 1 cup cooked chicken, chopped or shredded
- 2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- 1 TBSP canola oil
In a large skillet, heat oil. Add enchilada sauce and warm slightly.
Add in pasta and coat with sauce. Stir in chicken.
Top with cheese.
Let cheese melt and continue cooking until heated thoroughly