Chicken Enchilada Pasta

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! ;-)