Chicken Enchilada Pasta

Chicken Enchilada Pasta

I eat a lot of Mexican food around here, so I thought this would make a delicious alternative from our usual enchiladas or tacos.  I LOVED this!  The sauce is so flavorful!  It also makes some fabulous leftovers!
Chicken Enchilada Pasta
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 2% shredded cheese {I used colby & monterrey jack}
1 cup light sour cream
Penne pasta
Optional toppings:
Green Onions
Black Olives
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.
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.
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One Response to Chicken Enchilada Pasta

  1. Looks pretty good. I love Mexican food and I love pasta so I’m sure this is delicious.

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