Chicken Enchilada Pasta

This was a Pinterest find that, admittedly, looks pretty weird.  But, trust me, it is SO GOOD!  I hope you enjoy it as much as we did!

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 "mexican" cheese

1 cup sour cream

1 lb. Penne pasta

Toppings: Avocado, Green Onions, Black Olives, Tomatoes, Sour Cream

1. Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies.
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.  Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.
3. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream and cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.
4. 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 also successfully froze half this recipe (it makes a lot!) and it was just as good the second time around!  Just make sure to cook your pasta al dente so it isn't too soggy.**