Last Week's Favorite Recipe: Chicken Enchilada Pasta

I only had to cook dinner 4 times last week so I didn't have many recipes to choose from BUT this one was hands down the best one of the week:)

What you need

2-3 chicken breasts, cooked & shredded

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, 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

What you do

Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the onion.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic 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.

I forgot to take a picture of this masterpiece so you will have to try it yourself if you want to see what it looks like!! Chris enjoyed it so you know it was good! Enjoy!!!