Go Back

Chicken Enchilada Pasta

By
Print Recipe Pin Recipe

Ingredients
  

  • 3 chicken breasts cooked and shredded
  • 2 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 red bell pepper diced
  • 4 oz can mild diced green chilis
  • ½ teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cans 10 oz each mild green chili enchilada sauce
  • ⅔ 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.

Instructions
 

  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!
Did You Make This Recipe?Share it on IG or Facebook and tag me @joyfulmomma