If I could eat Mexican food everyday, I’d be a happy lady! I’ve always enjoyed the flavors, I spent many a meal at different Mexican restaurants with my family growing up. Enchiladas are one of my favorite meals, beef, chicken, seafood, love them all. Now I also enjoy pasta, especially with a flavorful sauce. So you can only imagine my elation when these 2 favorites collide in a dish packed with both of these combined! Yep, this one is a keeper! You can add more spice in the form of Tabasco Sauce or additional Chili Powder, I kept it on the mild side for the younger ones.
Adapated from: Pearls and Handcuffs
Ingredients
- 3 chicken breasts, cooked & shredded
- 2 T olive oil
- 3 garlic cloves, minced
- 1/2 cup onion, diced
- 1 bell pepper, diced
- 1 4oz can diced green chiles
- 1/2 t salt
- 1 t chili powder
- 1 t cumin
- 2 10oz cans green chile enchilada sauce
- 2/3 cup red enchilada sauce
- 2 cups shredded Colby Jack cheese, or your preference of cheese
- 1 cup sour cream
- 1 box Penne pasta, cooked & drained
Instructions
- Cook and shred chicken, you can also used pre-cooked rotisserie chicken & shred, this is up to you.
- In large sauce pan, heat olive oil over medium heat, add onion, garlic and bell pepper, cook approximately 5 minutes, stirring occasionally.
- Add shredded chicken, spices, and both enchilada sauces. Stir together & let simmer on low 10 minutes.
- Add shredded cheese, stirring until melted. Stir in sour cream, just until heated through at low temperature.
- Add sauce to drained pasta and mix together.
- You may add additional toppings such as: diced tomato, sliced green onion, additional sour cream, black olives or chopped avocado.
Lori,
I’m with you, I love Mexican food and with pasta, all the better!!!
I would love for you to come to my link party tomorrow at http://www.memoriesbythemile.com/
xoxo
Wanda Ann @ Memories by the Mile
This looks delicious. Thanks for sharing your recipe.
Wow–all my favorite flavors in one dish. This looks wonderful. Just found your blog and I’m glad I did!