2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta
Instructions
Cook chicken, drain, and shred. Meanwhile, boil pasta
according to package and chop the veggies.
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. 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.
Serving
Suggestions
Optional toppings- Avocado, green onions, black olives, tomatoes, sour cream
Originally Submitted
11/8/2013
0 Out of 5 from
0 reviews
You can add this Chicken enchilada pasta recipe to your own private DesktopCookbook.
