On my way to 100 recipes in 100 days. Here is recipe 95.

You all have seen the White Chicken Enchiladas.  They are smothered in a green chili sour cream sauce.  Oh momma homma!!

One of my lovely readers wrote me to tell me how she turned this in to a pasta dish.  SO EASY!!  Much faster to assemble than rolling the enchiladas and baking.  This was great.  And if I tell my girls we are having noodles for dinner, I am the world’s best mom.

Chicken and Green Chili Pasta

1 lb penne pasta

3 chicken breasts, cooked and shredded with cumin and onion (2 cups)

2 cups shredded Monteray Jack Cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

4 oz diced green chilies

1. Cook pasta acoording to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9×13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

Enjoy!

*Season to your hearts desire.  This is a mellow recipe with lots of room to flavor it how you like*