1 rotisserie chicken, shredded you can also use boiled chicken breast boiled in water and chicken broth
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 can diced green chiles (4 oz)
1/2 teaspoon chili powder
1 teaspoon cumin
2 cans green chili enchilada sauce (10oz, each)
2/3 cups red enchilada sauce
2 cups shredded cheese (any kind)
1 cup sour cream
Topping you can add:
1. Shred the chicken
2. Boil Pasta according to the package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlick and red pepper and cook for another 3-5 minutes.
3. Add cooked chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 8-10 minutes.
4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.
5 Drain pasta and add to the skillet with the cheese sauce: mix well. Serve and garnish with desired toppings.
(Side Note) shred the chicken and cut the veggies ahead of time to save some time
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