This dish is AMAZING! I got it from Pearls, Handcuffs and Happy Hour and it combines 2 of my favorite things, Mexican food and pasta. How could it possibly be bad with a combination like that! Did I mention that it is TO.Die.For?! Thank you Cara for sharing this recipe with everyone!
Ingredients:
2-3 chicken breasts, cooked and shredded {we all know I used a rotisserie chicken}
2 tbls. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 (4 oz.) can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 (10 oz.) cans green chili enchilada sauce
2/3 c. red enchilada sauce
2 c. shredded cheese
1 c. sour cream
Penne pasta
Directions:
- Cook pasta according to directions on the box.
- In a large skillet, saute onions in oil for about 3 minutes.
- Add garlic and red pepper and saute for another 3-5 minutes.
- Add chicken, green chilies, cumin, chili powder, salt and enchilada sauces.
- Simmer for about 10 minutes.
- Add cheese and stir until cheese is melted.
- Add sour cream and reduce heat to low. Stir until sour cream is well mixed and heated through.
- Drain pasta and return to pot.
- Pour chicken mixture over pasta and mix well.
- Serve and garnish with avocado, olives and a dollop of sour cream or any topping of your choice!
3 comments:
I just want to thank you for making your recipe blog! I've made so many recipes of yours and love them all. I just made this Chicken Enchilada Pasta and can't get over how yummy it is! Thanks again!
I do think it would! Just be careful to not cook your pasta quite as long so it doesn't get mushy.
I do think it would! Just be careful to not cook your pasta quite as long so it doesn't get mushy.
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