How To chicken enchilada pasta

THIS WAS SOOOO GOOD! I love pasta. I love Mexican food. Combine them together, and it's magical. MAGICAL. I will be making this again. Tomorrow. And maybe the day after as well.

Bell pepper and onion starts this off, almost like any other enchilada.

Now to push it over the edge... add in some sour cream. WARNING! Be sure to not let this boil. The sour cream will get all icky. If that doesn't happen, then you have one delicious meal on your hands. Or in your bowl.

Chicken Enchilada Pasta
Okay, Chef in Training, you got me!
2 large chicken breasts, cooked and chopped
2 Tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 green bell pepper, chopped
1 4 oz. can green chilies, chopped
2 10 oz. can green enchilada sauce
1 10 oz. can red enchilada sauce
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 1/2 cup shredded cheddar cheese
1/2 cup sour cream
1 lb cooked penne pasta

In a large stock pot, cook penne pasta according to package directions. Drain, set aside and keep warm. Meanwhile, in a large pan, heat olive oil over medium. Add in onion and peppers and cook until soft, about 3 minutes. Add in garlic and saute for an additional minute so garlic is fragrant. Add in cooked and chopped chicken, green chilies, enchilada sauces (both red and green) and let cook for about 5 minutes. Add in seasonings and cook an additional 2 minutes. Turn temperature to low. Stir in cheddar cheese and sour cream. Do not allow to boil, but bring back up to temperature and let cheese melt completely. Serve sauce over penne and enjoy!

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