Chicken Enchilada Pasta

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We eat a lot of Mexican food around here, so I thought this would make a delicious alternative from our usual enchiladas or tacos.  We LOVED this!  The sauce is so flavorful!  It also makes some fabulous leftovers!

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
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
4 cups Penne pasta
Optional toppings:
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream
Directions:
Cook chicken, drain, and shred {or shred your rotisserie}.  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.
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.

 My little guy couldn't get enough of it!
(He squints when he smiles.  Family pictures will be interesting this year!)
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  1. Mmmm….my tummy is officially rumbling now. I love pasta and love enchiladas — this is like a dream hybrid recipe!

    Thank you so much for sharing your tummy rumbling treats at Rook No. 17!

    Jenn

  2. Anonymous says:

    This sounds really good!! Gonna try this one for sure. This will make a great dish over the holidays when we are sick of turkey and ham!

    • Six Sisters says:

      Hi Stephanie!

      I have never tried it without sour cream. I couldn’t really taste it in the sauce, but if you were to take it out I would replace it with some sort of cream so you end up with the right texture. You could even use a little milk so your sauce turns nice and creamy. Let us know how it goes!

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