Recipes

Chicken Enchilada Pasta

Recipe submitted by: Aimee Mendoza

Recipe courtesy of: Pearls, Handcuffs, and Happy Hour

A delicious chicken enchilada recipe with a fun and yummy twist. Who doesn't love pasta?!
 
cook 5 minutes
cook 35 minutes
cook

What's in it

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

Penne pasta

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

How to cook it

Directions

  • Cook chicken, drain, and shred
  • 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. 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.
  • 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.