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    Home » Recipes » Recipes

    May 9, 2019

    Enchilada Zoodle Pasta

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    Jump to Recipe Print Recipe

    This enchilada zoodle pasta recipe has some great Mexican flavors from the homemade enchilada sauce and the carbs are low because we make our own noodles with zucchini and yellow squash but trust me the flavors are amazing!

    Enchilada Pasta

    Here's a tool you'll need to successfully pull this recipe off: Veggetti

    Enchilada Zoodle Pasta Cooking Tips:

    You can make the enchilada sauce and tomato salad a day in advance. This will help you stay organized will prepping the rest of the recipe.

    Buying zoodles are expensive and you're never guaranteed they're fresh. It takes a few minutes to make your own at home.

    You can find ancho and guajillo chiles in the Mexican isle of your local grocery store or at your local Latin grocery store.

    If you're in a rush buy a can of enchilada sauce.

    Can you make ahead?

    Fridge: Enchilada Sauce: Sauce can be made a day or two in advance. After sauce cools off, place in an airtight container in the fridge for 7 days max.

    Zoodles: After zoodles cools off, place in an airtight container in the fridge for 7 days max.

    Tomato Salad: Place in an airtight container in the fridge for 3 days max.

    Reheating: Enchilada Sauce: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less.

    Zoodles: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cover, cook until mixture starts to boil. About 10 minutes or less.

    Enchilada Pasta

    latest Recipe Video:

    Substitution Options:

    If you’re a vegan or vegetarian you can use 1 lbs. sliced seitan as a substitute.

    You can use chicken or shrimp in the recipe as a substitute for the sirloin.

    If you cannot find cotija cheese, use queso fresco or your favorite cheese.

    what to serve with Enchilada Zoodle Pasta?

    • Jalapeno Aioli
    • Cilantro Habanero Sauce
    • Red Rojo Sauce
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    Meal Ideas:

    • Mango Salsa
    • Titoade Punch
    • BBQ Chicken Stuffed Baked Potato

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    Recipe:

    📖 Recipe

    Enchilada Pasta

    Enchilada Zoodle Pasta

    Kenneth Temple
    This recipe has some great Mexican flavors from the homemade enchilada sauce and the carbs are low because we make our own noodles with zucchini and yellow squash but trust me the flavors are amazing!
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    0 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 6 persons
    Calories 598 kcal

    Ingredients
      

    Enchilada Sauce:

    • 1 ancho chili stem and seeds removed
    • 6 guajillo chilies stems and seeds removed
    • 3 cups unsalted chicken stock hot
    • 1 jalapeno charred
    • ½ medium onion root removed, charred
    • 4 whole peeled tomatoes
    • 8 garlic cloves charred
    • 1 tablespoon dry oregano
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 2 teaspoon cumin

    Pasta:

    • 8 oz. top sirloin sliced against the grain
    • 1 ½ lbs. chicken thighs diced
    • 1 tablespoon salt
    • 2 teaspoons coriander
    • 2 teaspoons cumin
    • 1 tablespoon Savory seasoning or creole seasoning
    • 4 tablespoons avocado oil
    • 4 medium zucchini spiralized
    • 4 medium yellow squash spiralized
    • 1 yellow bell pepper sliced
    • 1 red bell pepper sliced
    • 1 orange bell pepper sliced
    • ½ medium onion sliced

    Tomato Salad:

    • ½ bunch cilantro chopped, garnish
    • 8 oz. cherry tomatoes sliced, garnish
    • ½ cup Cotija crumbled, garnish
    • juice of 1 lime
    • pinch of salt and black pepper

    Instructions
     

    • In a dry hot skillet, toast chilies for 15-30 seconds each side, then place in hot chicken stock for 15 minutes. In the same skillet char jalapeno, onions and garlic, once done sit to the side. In a blender add all ingredients and 1 cup of stock, blitz for 1 minute. Then strain a fine mesh strainer over a pot, bring to a boil and cook for 30 minutes on a simmer.
    • In a bowl mix salt, coriander, cumin and blackening season, evenly season chicken and beef, sit to the side. Heat a pot over medium heat once hot add 2 tablespoons of avocado oil and add chicken and beef cook for 2-3 minutes, remove from pan and sit to the side. Add onions and bell peppers to pot, if vegetables begin to stick add 2 tablespoons of chili stock. Cook for 2 minutes, add chicken, beef and enchilada sauce to pot bring to a boil and then reduce heat to simmer cook for 15 minutes.
    • Heat another skillet over medium heat add 2 tablespoons of oil add zoodles and season lightly with salt and pepper, cook for 2 minutes and sit to the side.
    • While sauce is cooking in a bowl mix cilantro, tomatoes, Cotija, lime juice, salt and pepper, stir and sit to the side.
    • To assemble, evenly divide zoodles and pour 4 ounces of sauce over top and garnish with tomato salad. Serve hot and enjoy.

    Notes

    If you’re a vegan or vegetarian you can use 1 lbs. sliced seitan as a substitute.

    Nutrition

    Serving: 0gCalories: 598kcalCarbohydrates: 38gProtein: 39gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 145mgSodium: 2648mgPotassium: 2163mgFiber: 11gSugar: 20gVitamin A: 5342IUVitamin C: 176mgCalcium: 264mgIron: 8mg
    Keyword healthy, pasta
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    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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