{ RECIPE :: Chicken Enchilada Pasta }

We tried this tasty recipe tonight and it was so yummy! My husband loves anything with chicken and pasta so I knew he'd appreciate it no matter what it tasted like. Me? I love anything Mexican so this Chicken Enchilada Pasta was right up our alley! We'll definitely be making this recipe again, only next time I'll be halving it. Waaaay too much food for 2 people. I'll be having Chicken Enchilada Pasta for lunch the next couple days. And I'm not complaining!

INGREDIENTS:
2-3 chicken breasts, cooked & shredded
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
1 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
1 pkg. penne pasta

DIRECTIONS:
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.