Chicken Enchilada Pasta

This recipe was a Pinterest find from months ago and I finally got around to making it today for lunch.  It was delicious!  We will definitely be making this again.  It didn't take much time at all and I love that I didn't have to double the recipe, it made plenty for the family and we still had leftovers.  The original recipe was posted here.

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, 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 (use whatever you like, mozzarella or cheddar & jack, whatever makes you happy!)

1 cup sour cream

Penne pasta

Cook chicken, drain, and shred.  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 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.  Remove pan from heat and toss in the sour cream.  Stir until sour cream is well mixed and heated through (you do not need to put back on heat, the sauce is warm enough that it will heat up the sour cream without curdling and still stay warm enough to serve).

Drain pasta & return to pot.  Pour sauce over pasta and mix well.   

You can garnish it with whatever you want or eat it alone, it's still delicious!

The boys gave it a big thumbs up!