Chicken Enchilada Pasta

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Chicken Enchilada Pasta

original recipe: http://pearls-handcuffs-happyhour.blogspot.com/2010/11/five-starsand-then-some.html

Ingredients:
  • 2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 {4 oz.} can diced green chiles
  • 1/2 tsp. salt
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 {10 oz.} cans green chili enchilada sauce
  • 2/3 cups red enchilada sauce
  • 2 cups shredded cheese {I used colby & monterrey jack}
  • 1 cup sour cream
  • Penne pasta

Optional toppings:
  • Avocado
  • Green Onions
  • Black Olives
  • Tomatoes
  • Sour Cream

Instructions:

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. …it took like, 5 minutes.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.

Just wait. It gets better. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.