I saw this recipe on Julies Eats and Treats the other day and as soon as I saw it, I wanted to make it. I love mexican flavours and I love pasta. I did have to adapt it somewhat according to the ingredients I have available over here in the UK, but I was very pleased with the end results.
I didn't have Creole Seasoning, and in fact didn't even know what it was, but I did a search and found a substitute for it and made my own from scratch. Use caution in this ingredient as it is very spicy!
We don't have tins of chopped green chilies over here, so I had to use fresh Jalapenos and cook them from scratch which I did when I was cooking the onions.
I also used low fat sour cream and cheddar cheese, to cut down the fat in the recipe as much as I could. I didn't have angel hair pasta either, so I used whole wheat spaghetti.
Altogether it was quite, QUITE delicious. Todd isn't fond of pasta as you know, but even he didn't mind this overly much, and I can vouch for the leftovers, which were very tasty indeed!
And I forgot the extra cheese on top. In truth it didn't need it. It was very tasty without it!
*White Chicken Enchilada Pasta*Serves 3 to 4