Description
Condensed-soup-less casserole. Yummy.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Chopped
- 2 teaspoons Minced Garlic
- 1 Carrot, Peeled And Minced
- 4 Tablespoons Butter
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- ⅓ cups All-purpose Flour
- 2 cups Chicken Stock
- 1 can (28 Oz. Size) Green Enchilada Sauce
- 1 cup Heavy Cream
- 1-½ cup Shredded Jack
- 4 cups Cooked Chicken, Chopped Or Shredded
- 12 ounces, weight Thin Spaghetti, Broken And Cooked
- 1 can (10 Oz. Size) Sliced Black Olives
- 1 cup Shredded Cheddar Cheese
Preparation
Heat olive oil and saute onion, garlic and carrot until onion is transparent. Add butter, cumin and chili powder and cook, stirring until fragrant.
Add flour and whisk constantly for at least 1 minute. Slowly whisk in chicken stock, allowing to briefly thicken. Slowly add enchilada sauce. Bring to low boil, lower heat, and allow to simmer for 10 minutes to thicken.
Add cream and jack cheese. Stir until combined. Taste for seasoning. Adjust as necessary. Combine chicken, enchilada sauce mixture, and cooked pasta.
Pour mixture into lightly greased casserole. Bake, uncovered, at 350ºF until bubbly, about 20–25 minutes. Top with black olives and cheddar cheese. Return to oven until cheese is melted and yummy.
