Chicken Enchilada Pasta

I can see Rob and Lorena and Andrea really liking this pasta, okay, and Amy and John. Dad, probably wouldn't "care for it." It got rave reviews on Pinterest so I decided to give it a go. At first I thought it was kind of weird because I wasn't used to these flavors in pasta, but after a few bites I really, really liked it. It was different way to satisfy my Mexican food craving. The only thing I would change would be to add a dollop of sour cream on top, along with fresh tomatoes. The only toppings we had were avocados (definitely recommend) and olives. Green onions would be good, too. Anyway, it was easy and yummy and something totally new--give it a try!

 

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced (I left this out)

1 {4 oz.} can diced green chilies

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 (I used low fat)

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.

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.

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.