Chicken Enchilada Pasta

I hope everyone had a wonderful Easter!  I know I did :)  My sister, Bonny, came and visited for a week and just left early yesterday morning.  We had a fun filled week of shopping, eating and of course Easter events.  So now that she's gone I'm back to business, and here's what I have for ya!  A yummy Chicken Enchilada Pasta, seriously, it sounds a little weird, but trust me, it's amazing!  I've never had anything quite like this before.  A Mexican dish w/ pasta.  I have never really topped pastas off w/ anything more than cheese and maybe chives or whatever.  But, I can't imagine not using the extra topping on this pasta, it totally adds even more to the deliciousness.  Trust me, make it, you'll love it.  It's been a while since I made this, and just adding this recipe reminds me I need to make it, very soon, today if I had all the ingredients ;)

cook onions for about 3-5 minutes. Add garlic, onion & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, and...

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 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.

So good!  I'm gonna make this again real soon!

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 shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

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. Y’all…it took like, 5 minutes (worth it).

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.  Ugh. 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.  Enjoy!