Growing up in San Francisco prior to gentrification, I had the opportunity to enjoy a wide variety of cultures and the foods they offered. This was a definite blessing. 

I love food, period. There are times I crave a certain flavor, but do not want it in the original form so I adapt according to my preferences and/or eating style.

I’m gluten-free for health reasons, therefore I’ll adapt a meal to make it gluten-free. Recently, my body has had negative reactions to dairy. That means I’m cooking with dairy less. I still yearn for the variety of tastes that I’ve known for most of my life however.

I absolutely LOVE the diversity within Latin American foods. I’ve experienced many different cultural flavors, and I’m happy that my palate holds a memory of many. One of my favorites is enchiladas, which I know to be from the Mexican tradition.

The other day I craved enchiladas, but knew I wanted the flavor without putting them together or placing an order at an outside restaurant. I decided to create an enchilada sauce, marinate some already prepared chicken in it and then serve over pasta. 

My son was skeptical, but after the first bite he was like, “Oh, this is good mom,”lol. He cleaned his plate.

I’m very cautious about cultural appropriation in life, including food. I have the deepest appreciation for the wide variety of cultures our world offers and grateful I had the opportunity to experience many through food.

I am not an expert in Mexican or any Latin American cuisine. I just grew up in a diverse environment, plus have had a wide cultural range of friends and associates my entire life. I have a deep appreciation for the foods and traditions.

I created this enchilada sauce based on the flavors that I’ve experienced before. This was my first time working with tomatillos and after growing tired of surfing the internet looking for a blog I wanted to read about the subject, I just winged it. 

I literally threw everything in a stock pot, let it boil till it looked done and then blended. I was very surprised at the flavor seeing this was my first try. I’m happy with this dish and even more excited that it worked. 

Thank you for reading!

Fettuccine with Chicken Enchilada Sauce

Fettuccine with Chicken Enchilada Pasta Sauce Vivid


5 or more Tomatillos

1 Small onion

1 Jalapeño

3-5 Garlic cloves

2 TBSP Sea salt

2 Tsp Black pepper

1 Tsp Cumin

4 Cups water

1 Box of Fettuccine noodles (I use gluten-free)

2 TBSP Olive oil

2 TBSP Sea salt

2-3 Cups of cooked chicken


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. Pour 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. 

Once enchilada sauce is complete, pour in a blender cup and puree until all ingredients are completely blended. It will look like the consistency of applesauce. Pour the sauce in a bowl and place to the side.

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.

Boil a pot of water for your noodles. I typically put olive oil and salt in my water. The oil helps to separate the noodles and the salt adds additional flavor. Check your noodles to see if they are the right texture for you. The box will typically tell you the correct time. 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. 

This would be the best time to taste again to see if you need to add more salt and pepper to your liking.

Serve and enjoy!

Visual Representation:

A few simple ingredients.

Cleaned and ready to chop.

Enchilada Sauce Ingredients

Chopped Tomatillos.

Tomatillos on Cutting Board

Tomatillos, onion, jalapeño and garlic.

Enchilada Sauce Ingredients in Stockpot

Add spices.

Enchilada Sauce Ingredients in Stockpot

Put cooked ingredients in a blender cup.

Puree well.

Enchilada Sauce in Blender Cup

Pour in a bowl and put to the side.

Blended Enchilada Sauce

Get prepared chicken.

Baked Chicken

Chop into small shreds or squares.

Chopped Baked Chicken

Place chicken in the enchilada sauce.

Place noodles in boiling water.

Fettuccine in Boiling Hot Water

Drain and put in a large serving bowl.

Fettuccine in White Bowl

Pour sauce on top.

Fettuccine with Chicken Enchilada Pasta Sauce Vivid

Serve and Enjoy!

Chicken Enchilada Pasta on Plates

About Author

Tara Christina is a Mother, Author and Tea Maker living in the Bay Area. Tara has been blogging for over 10+ years on health and wellness. She is a contributing writer for the Good Men Project and has several articles on Additionally, Tara’s now working on her first novel. Tara loves good food, great tea, herbal medicine, high quality red wine, and time in nature. When she’s not mothering her tween son, writing and making tea, Tara’s in nature absorbing its elements. You can read more at

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