Chicken Enchilada Pasta

When I first saw this picture on pinterest, it looked good but kind of questionable. The words enchilada and pasta did not really go together to me. Boy, was I wrong! This dish is absolutely incredible! My sister made it while I was visiting over Thanksgiving, and as soon as I got home I had to have it again! It is the best combination of flavor! As the blogger I found this recipe from said, "RUN…don’t walk…to the grocery store to pick up the ingredients for this yumminess as SOON as you can!!"

CHICKEN ENCHILADA PASTA

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 {or minced onion flakes}

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 Onion

Tomatoes

Sour Cream

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. 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.

"The absolute YUMMIEST thing I’ve put in my mouth. Hands down.

It was like a symphony of flavors in my mouth, y’all. DANG GOOD!!!"