Chicken Enchilada Pasta

Chicken Enchilada Pasta

Sauteing the onions, peppers and garlic, smelled wonderful!

Letting all the ingredients simmer

Finally, the pasta is added and is ready to serve.

Ingredients
Serves 4-5

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts} and I just cut them into tiny bite size pieces….it is easier then shredding them.

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
1 box Penne pasta
Directions

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. 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.

Enjoy