Chicken Enchilada Pasta

After you read through this recipe you need to go straight to the nearest store and buy the ingredients to make it.  Do not hesitate, do not pass go, do not collect $200!  This is one of the easiest recipes I’ve made lately and is definitely one of our favorites.  I won’t lie, at first I was hesitant to try it but I’m so glad I did!  It is easy, simple and delicious and smells SO GOOD as it’s cooking.  This recipe seriously makes a TON of food, so you’ll have leftovers for days which is awesome if you’re like me and eat lunch at home everyday!  So here’s what you will need…

Chicken Enchilada Pasta

2-3 Chicken breasts, cooked and shredded

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 enchilada sauce

2/3 cup red enchilada sauce

2 cups shredded cheese (I used monterrey jack)

1 cup sour cream

Penne pasta

Optional Toppings

Avacado

Green Onions

Tomatoes

Sour Cream

Cook, drain, and shred your chicken.  To keep the chicken from being dry, put it in a pot with water, some cumin and a little chili powder and set it over low to medium heat.  It is best to never let the water boil, but just cook the chicken slowly.  See all the spices? Yummm.

While shredding the chicken, your dog(s) may gather around to sniff for scraps.  They will not get any chicken, but they do make nice cooking companions ;)

Cook pasta and drain.  Next, chop up your veggies.  This doesn’t take much time at all, another reason why I LOVE this dish!

Heat the olive oil in a deep skillet and cook the onions until they’re nice and translucent.  Then add in your red peppers and garlic and cook for another 5 minutes or so. 

At this point everything will smell so heavenly that it may bring your husband in from the couch to stand next to you and sniff the goodness.  Bless him!
Now, add the chicken, green chilies, cumin, chili powder, salt and enchilada sauces. 

Stir this up and let the sauce simmer for about 10-15 minutes.  If it seems a little thick you can add some chicken stock to thin it out.  At this point everything smelled so good that I forgot to take anymore pictures, but the sauce just looks like sauce…  I was distracted by the excitement of a new episode of New Girl.  I LOVE that show!  It’s HILARIOUS.  If you’ve never seen it you really need to.  See, follow my instructions and eat delicious food while watching hilarious television.  Just don’t laugh so hard that you shoot chicken enchilada pasta out your nose.  Hahahaha!!! 
Ok, ok, ANYWAY… after the sauce simmers for a minute, add in the shredded cheese and stir until it is melted and heated through.  Now add in the sour cream but DO NOT bring to a boil.  Your sour cream will curdle and that ain’t sexy. 
Now, put your drained pasta back in the large pot you boiled it in and pour the sauce over the pasta and mix it up.  Now, get yourself a bowl and chow down.  I topped mine with a little sour cream and dug in.  I’ll wait, while you try your pasta.. Now come back here and leave me a little love note because you’re so grateful that I shared this recipe! 

SO GOOD!!!!!  Let me know what you think if you try it!  Thanks for stoppin’ by!