Chicken Enchilada Pasta


  • 3 chicken breasts, cooked and shredded
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 4 oz can mild, diced green chilis
  • 1/2 tsp salt
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 cans (10 oz each) mild green chili enchilada sauce
  • 2/3 cup red enchilada sauce
  • 2 cups shredded Colby jack cheese
  • 1 cup sour cream
  • 1 lb penne or rotini pasta
  • garnish with avocado, tomatoes, black olives, etc.


  1. Cook chicken and shred
  2. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. And seriously…it took like, 5 minutes 😉
  3. 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.
  4. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
  5. 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. Gross. Stir until sour cream is well mixed and heated through.
  6. Drain pasta & return to pot.
  7. Pour sauce over pasta and mix well.
  8. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream
  9. Enjoy!