Chicken Enchilada Pasta - {Adapted from Pearls, Handcuffs, and Happy Hour}.
2 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
2 tbs green onions
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {7.6 oz} cans green Mexican salsa {I used La Costena}
1 {7.6 oz} can home style Mexican salsa {I used La Costena}
2 cups shredded cheese
1 cup sour cream
Penne pasta
Avocado {for topping}
Green Onions {for topping}
Shredded Cheese {for topping}
Sour Cream {for topping}
Directions:
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 & 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. Remove from heat and add sour cream. Stir until sour
cream is well mixed.
Drain pasta & return to pot. Pour sauce over pasta and mix well.
Serve and garnish with avocado, cheese, green onion, and a dollop of
sour cream.
Admire and Eat! We had to go back for seconds it was sooo good!
Did you think you will make this?
