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CHICKEN ENCHILADA PASTA
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| 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 | |
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. Y’all…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.
O.M.G. 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.
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