Ingredients: |
Ingredients: CHICKEN ENCHILADA PASTA
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
Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream
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Directions: |
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. Y’all…it took like, 5 minutes ;)
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.
O.M.G. Just wait. It gets better. 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.
GET.OUT!!!!
The absolute YUMMIEST thing I’ve put in my mouth. Hands down. It was like a symphony of flavors in my mouth, y’all. DANG GOOD!!!
I’m usually not one for adding extra toppings {other than cheese} to my pasta, but now I can’t imagine eating it any other way! AMAZING!!! Pinky promise you’ll try this soon because I really don’t want you to miss out!!! Your taste buds will thank you…and so will your family! ;) |
This recipe for Chicken Enchilada Pasta is from