To wrap up an amazing year at Pass the Sushi I have one more killer giveaway for you. There are some big changes in store for the blog next year, some large goals for 2013, and a lot more sass and fun. But that’s for a future post. For today, in this crazy busy week, I have a simple weeknight meal for you and a chance to win this gorgeous skillet. Since receiving my Le Creuset skillet, I think all of my other skillets have grown jealous and accumulated a thin layer of dust. I find myself keeping this bad boy ready for go time on the counter and using it for everything from cooking bacon to this weeknight dinner. I can’t rave enough about how sturdy it feels and how nice it is to cook with. It takes my hand-my-down stove and really classes the joint up. 
Between the skillet, some holiday gifts from past and present, and Doris my kitchen is starting to look pretty rad!
On a side note…. I’m freaking out a little right now because I can’t find my sacred notebook where I write all my recipes in. If and when I find it, I will update this recipe for anything I may have left out. OK, found the notebook. Whew. Ever since seeing Julie’s Enchilada Pasta Casserole, I have been dying to try out the flavor combo of pasta and creamy enchilada. I needed a quick dinner to get us through before the barrage of Christmas leftovers took over my fridge and this was the perfect solution. I gathered my normal enchilada fixins and got to work. Adjust the heat for your family’s taste.
Enchilada Pasta Skillet
Ingredients:
- 2 tbs olive oil, divided
- salt and pepper
- 1 lbs chicken, cut into bit sized pieces
- 1/2 onion chopped
- 1/2 red pepper chopped
- 1 14.5 oz can black beans, drained and rinsed
- 2 10 oz cans enchilada sauce
- 1 cup chicken broth
- 1 teas Tabasco
- 2 oz Velveeta cheese (use shredded cheddar or another cheese of your choice if Velveeta is not your thing)
- 8 oz pasta
- 1/2 cup shredded cheddar cheese
- sour cream, cilantro, scallions
Preparation:
Heat 1 tbs olive oil in a large skillet over medium heat. Season chicken with salt and pepper and place in skillet. Brown on all sides, about 5-7 minutes. Transfer chicken to a plate, cover, and set aside.
Wipe out the skillet and heat the remaining olive oil over medium heat. Cook the onions and peppers until soft, stirring frequently, about 5 minutes. Add the beans, enchilada sauce, chicken broth, Tabasco, Velveeta and pasta. Cover and adjust heat as needed to maintain a low simmer. Cook until pasta is al dente, stirring to prevent anything from sticking to the bottom. (My bow ties took about 10 minutes). Reduce heat to medium low and add chicken, and any accumulated juices back to the skillet. Cook until everything is heated through and sauce has thickened, 3 to 5 minutes longer.
If desired, sprinkle with remaining cheese, and place under broiler for a few minutes until cheese has melted. Top with scallions, cilantro, and a large dollop of sour cream, or serve in small containers on the table for everyone to scoop their own toppings.
Le Creuset Skillet Giveaway
To enter to win your own shiny large cherry Le Creuset Skillet – head over to the Le Creuset site and let me know what product you would use the most in your kitchen.
Earn Extra Points by doing the following and leaving me a comment saying you have:
- Following Pass the Sushi on Facebook
- Following Le Creuset on Facebook
- Joining the Email Subscription
- Following Pass the Sushi on Twitter
- Tweeting about this giveaway including @passthesushi and @LeCreuset
- Following Le Creuset on Twitter
- Subscribing to my RSS Feed
- Google +ing this post
- Pinning this post
- And as always, bribery and flattery goes a long way in the PtS kitchen.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
I’ve always wanted a piece of Le Creuset, any piece. But, if I had to choose one, I’d go with the 6 3/4 QT. oval French oven. I love braised dishes have a wiener Dutch oven. French beats Dutch in my book.
Now the pasta…..wow….major comfort food. I love Cheddar, but yeah, Velveeta is my thing too. It looks delicious. Hope you had an awesome Christmas.
What a great giveaway. Thank you so much for this opportunity. I think I would use a skillet to cook everything from steaks and bacon to some nice fluffy eggs and pancakes. A cast iron skillet is all I need to cook everything and to have a complete kitchen
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Honestly, I would most love the skillet you are giving away! But that pumpkin casserole dish is mighty cute!
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I would use the Rectangular Dish Set the most
Flattery?! How about I changed dinner plans after reading this post! Can’t wait to try it
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OMg ! This is my DREAM cookware !!! One day, I will be able to afford it. But, since you’ve asked, the item I would use most would be the SQUARE SKILLET GRILL in Cherry. (I *will* have my red kitchen, come hell or high water !) I can’t always grill outside and I love a good steak cooked with butter (only !) in a cast iron skillet. I think this grill would be PERFECT to go with my new stove. <3
:fingers crossed:
Thanks for your blog and great FB posts. My "To Try" list keeps growing and growing !
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I love Le Creuset. I only have a french oven and would love to have the skillet. I follow you on face book, I pinned this post and I follow Le Creuset on facebook. Fingers crossed!
Have enjoyed following your blog and on Facebook for over a year now I think. This recipe looks fantastic. I like to make my own enchilada sauce from a recipe from Cooking Light magazine. It’s easy and so tasty. The combo of pasta and cheese is always good in my book, add in the Mexican flavors and the chicken and you’ve got a winner as far as I’m concerned!
Now regarding the LeCruset. I got a small oval baker and a gorgeous 5 quart covered casserole for Christmas. I am thrilled with them both. The truth of the matter is that some people like expensive shoes, and some people like fast cars, and some people like pretty handbags. When it comes to me, you can keep all of that. I am all about the pots, pans and knives. Frankly, if you are giving away ANYTHING LeCruset I would take it and love it and make it my friend.
Happy Holidays!
pick only one le creuset item?! i love the roasters (especially the various colors they come in)
I would love the HERITAGE 9 1/2 QT. DOUFEU.
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I would use one of the larger stock pots the most for boiling lobsters and making stews!
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I would love to try their oval skillet. I have had such a hard time finding a skillet I loved, so maybe this would be it!
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I would use THIS!!! I’m dying for an amazing cast iron skillet like that. OMG. I would use it ALL THE TIME.
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This dish positively has my husband’s name all over it. Actually, I think he’d be happy if I won that bunch of cilantro in your pic! He’s a cilantro lover, and I’ve not been making anything “cilantroish” of late. I’ve got this one printed and on the top of my recipe pile for when he gets home! Fantastic recipe.