Chicken Enchilada Pasta
photo credit: http://pearls-handcuffs-happyhour.blogspot.com
Chicken Enchilada Pasta
original recipe: http://pearls-handcuffs-happyhour.blogspot.com/2010/11/five-starsand-then-some.html
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 colby & monterrey jack}
- 1 cup sour cream
- Penne pasta
Optional toppings:
- Avocado
- Green Onions
- Black Olives
- Tomatoes
- Sour Cream
Instructions:
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.
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.
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.