Fettuccine with Chicken Enchilada Sauce
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 plates
This Chicken Enchilada inspired fettuccine dish had the beautiful spiced enchilada flavor without the additional tortilla prep and cook time.
  • 5 tomatillos
  • 1 small onion, chopped
  • 1 jalapeño
  • 3 garlic cloves
  • 2 tablespoons sea salt
  • 2 teaspoons black pepper
  • 1 teaspoon cumin
  • 4 cups water
  • 1 box of fettuccine noodles (I use gluten-free)
  • 2 tablespoons olive oil
  • 2 tablespoons sea salt
  • 3 cups of cooked chicken
  1. Pull the husks off the tomatillos and compost if you can. Rinse tomatillos well to get any sticky residue off. Chop them in quarters. Peel and cut the onion. Chop garlic and jalapeño, then place in a stock pot with the other ingredients. Add in salt, pepper, cumin and water. Bring to a boil, turn down the heat and let simmer for 45 minutes, or until tomatillos are soft.
  2. Once enchilada sauce is complete, pour in a blender cup and puree until all ingredients are completely blended. This can take up to 5 minutes. It will look like the consistency of applesauce. Pour the sauce in a bowl and place to the side.
  3. Chop up your cooked chicken. I typically bake chicken legs and chop them for my enchiladas. You can also use rotisserie chicken if you prefer. Place the chopped chicken into the enchilada sauce and put aside.
  4. Boil a pot of water for your noodles. Add in olive oil and salt to the water. The oil helps to separate the noodles and the salt adds additional flavor. Follow the instructions on the box for how long to cook your noodles. Once that time has passed, typically 10 minutes, use a fork to pull out one noodle to see if they are the right texture for you. Once the noodles are fully cooked, drain and put them into a large serving bowl. Pour the chicken in the enchilada sauce over the top of the noodles and mix.
  5. Serve and enjoy!
Recipe by Tara Christina at https://1tarachristina.com/fettuccine-with-chicken-enchilada-sauce/