Wow, it's been a busy summer so I haven't had much time to update this. But here I am, husband and kids fed, puppy chow made, kitchen cleaned, and I have some time to sit, relax, watch the Olympics (diving, swimming, and gymnastics!), and update the blog! :-) GO USA!!!!!!
Ingredients:
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 mexican & monterrey
jack}
1 cup sour cream
Penne pasta
Directions:
1. 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…it took like, 5 minutes :-)
2. 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.
3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada
sauces. Let sauce simmer for about 8-10 minutes.
4. 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.
5. 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. ( I opted out of the good stuff because my picky husband doesn't like it )
Seriously, hands down the best pasta I've ever had! And if you've been keeping up the blog you know how much I love anything mexican!!! Now get off the computer and make yourself some! ;-)
