Guys….this sounds SOOOO weird, I KNOW! But it is sooooo delicious! For starters this was so easy because most of the work was done in the crockpot! I ALWAYS line my slow cooker with a liner so that way the clean up is a lot easier. The only thing I changed was adding some of my step dads seasoning (which is like a Cajun seasoning), cayenne, and garlic salt. I also accidentally forgot the enchilada sauce, so I substituted Clint’s “HOT” salsa instead. I know that almost defeats the purpose of calling it Enchilada pasta without the enchilada sauce, but hey we work with what we have available so we don’t have to go back to the grocery store! I personally would also add less cream cheese. Maybe even half of the amount it calls for (so use 4oz instead of 8). I don’t believe I even used the full 2 cups of cheddar. The only reason I suggest this is because you could definitely taste the cream cheese a little more than I preferred. Don’t get me wrong, this was still delicious with the amount it called for, but maybe just a personal preference. Also cooked garlic bread because who doesn’t want garlic bread with pasta?!
This recipe try was a semi-success. TBH, the sauce didn’t thicken up as I would’ve wanted it to…but that doesn’t mean it wasn’t DELICIOUS! This recipe does not include chicken so I added some on my own plus I made 16oz of pasta instead of 4. So I multiplied all ingredients by 4! I LOVE to bake my chicken. I feel like it makes it just right! I seasoned the chicken prior to boiling with garlic salt, Ragin’ Cajun, salt and pepper, lemon pepper, and added some thin slices of lemon on top to make it a little more juicy. Baked in oven at 375 for 35 minutes. While my chicken was baking I started boiling water to make the linguine. Follow directions on pasta packaging. This recipe calls for shallots, but I used a yellow onion instead. I cut up 1/3 of it and sautéed it in the butter. I used the same seasonings in the sauce that I did on the chicken. Once the onions started to soften, that’s when I added the white wine. Prior to squeezing the lemon juice into the sauce MAKE SURE TO DESEED, or just use a lemon squeezer like I do! Less messy! I finished out the recipe and found that my sauce was still not thickened after turning on low and letting it sit for a few minutes. I read that letting it simmer on low heat can help thicken the sauce…Garrett and I let it sit for maybe 5, but we were HUNGRY! Once mixing the sauce and pasta together, I sliced the chicken thinly and placed on top of the noodles. Next time I cook this I will time better and let you guys know how it turned out. I will post updates in the comments on this page. Hope this helped you beauties! And also if you have any helpful tips for me, PLEASE comment as well.