Chicken Enchilada Pasta

When browsing Pinterest for dinner the other day I found this recipe for Chicken Enchilada Pasta from Pearls, Handcuffs, and Happy Hour. She raved that her husband gave the recipe "5 stars and then some!" Since David loves enchilada's and is always asking why I don't make them I gave the recipe a try.  

 Chicken Enchilada Pasta - {Adapted from Pearls, Handcuffs, and Happy Hour}.

2 chicken breasts, cooked & shredded

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

2 tbs green onions

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {7.6 oz} cans green Mexican salsa {I used La Costena}

1 {7.6 oz} can home style Mexican salsa {I used La Costena}

2 cups shredded cheese 

1 cup sour cream

Penne pasta

Avocado {for topping}

Green Onions {for topping}

Shredded Cheese  {for topping}

Sour Cream {for topping}

Directions:

Cook chicken, drain, and shred.  Meanwhile 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.  Remove from heat and add sour cream.  Stir until sour cream is well mixed.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, cheese, green onion, and a dollop of sour cream.

Admire and Eat! We had to go back for seconds it was sooo good!

Did you think you will make this?