Chicken Chile Pasilla Pasta Casserole

Like her Mama, Millie likes spicy. Well, it’s a sort of fascination for her. She’s in love with chips and salsa and enjoys licking the “picy” salsa off of her chip and then chugging milk before dipping back in for more. I’m pretty sure she’s caught the spicy bug.

This dish, however, is not entirely spicy. According to Millie it was just spicy enough to be labeled as such but not too spicy to keep her for digging in for “one more bite” again and again. Naturally, she had her milk handy.

Freshly roasted Pasilla Chiles give this pasta so much flavor along with canned and roasted hatch chiles. The cream sauce comes together quickly in a blender and creates a lovely blanket for all of the noodles.

INGREDIENTS

• 5 large pasilla chiles
• 1 4.5 oz can mild green chilies
• 1 lb mostacioli pasta
• 2 cups sour cream
• 2 chicken bouillon cubes
• 3 cups shredded rotisserie chicken
• 2 cloves garlic
• 1 egg
• 1 green onion sliced + more for garnish
• salt and pepper to taste
• 1½ cups shredded monterey jack cheese + ½ cup more for topping
• chopped cilantro for garnish

INSTRUCTIONS

1. On a sheet pan, roast chilies at 400 degrees for 20-30 minutes to blister skin. Place in a bowl and cover with plastic wrap tightly for 10 minutes to steam. Remove skin, stems and seeds as much as you can and place chile meat in a blender.
2. To the chilies in the blender add canned green chilies, sour cream, bouillon, garlic, egg and chopped green onion. Blend until smooth.
3. .........................................

for full instruction please see : www.freutcake.com

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