Chicken Enchilada Pasta
- 2-3 chicken breasts, cooked and shredded
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1-4 oz. can diced green chilies
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2-10 oz. cans green chili enchilada sauce
- 2/3 cup red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- penne pasta
Cook chicken, drain and shred. While chicken is cooking, boil pasta according to package directions and chop the veggies.
Heat the olive oil in a deep skillet over medium-low heat. When oil is hot enough, add onions and cook for about 3-5 minutes. Add garlic and red bell pepper and cook for another 3-5 minutes. Next, add cooked chicken, green chilies, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes. After simmering, add cheese and stir until the cheese is melted and heated through. Next add in sour cream and cook on low heat to avoid the sour cream from curdling. Stir until sour cream is well mixed and heated through. Drain pasta and return to pot. Pour sauce over pasta and stir well to evenly coat pasta.
Serve warm and garnish with avocado, tomato, green onion, and a dollop more of sour cream.