Chicken Enchilada Pasta

This looks so yummy! I want to make it for my family but I have 2 little boys and I am wondering how spicy it is. My husband and I love spicy, but I don't want it to be too much for them.

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 {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

Optional toppings:

• Avocado
• Green Onions
• Black Olives
• Tomatoes
• Sour Cream

Instructions:

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. …it took like, 5 minutes.

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. Gross. Stir until sour cream is well mixed and heated through.

Just wait. It gets better. 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.

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