CHICKEN ENCHILADA PASTA

CHICKEN ENCHILADA PASTA

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2 to 3

    Chicken Breasts

  • 2

    tbsp. olive oil

  • 2

    garlic cloves, minced

  • 1

    medium onion, diced

  • 1

    red pepper, diced

  • 1

    {4 oz.} can diced green chiles

  • ½

    tsp. salt

  • 2

    tsp. chili powder

  • 1

    tsp. cumin

  • 2

    {10 oz.} cans green chili enchilada sauce

  • cups red enchilada sauce

  • 2

    cups shredded cheese {I used colby & monterrey jack}

  • 1

    cup sour cream

  • Penne pasta

Directions

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. 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. rain 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.


Nutrition

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