CHICKEN ENCHILADA PASTA

By CindyBrown

Ingredients

• 2-3 chicken breasts, cooked & shredded
• 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
• 1 cup sour cream
• Penne pasta
• Optional toppings
• Avocado
• Green Onions
• Black Olives
• Tomatoes
• Sour Cream

Preparation

Step 1

Cook chicken, drain, and shred. 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! Stir until sour cream is well mixed and heated through.

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.