Chicken Enchilada Pasta

Ingredients

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 C frozen corn

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

1 1/2 to 2 lbs Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions
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 corn 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 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.