Chicken Enchilada Pasta

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!