I'm not sure if I'm normal (okay, I'm pretty sure I'm not....), but by the time dinner time rolls around, I'm not in the mood to make a big fancy dinner. I'm usually a bit worn out from chasing little ones around all day and just want something quick and easy. And yummy. Chicken Enchilada Pasta was perfect! It came together quickly (in less than 30 minutes!) and was a hit with the entire family. All the kids ate it without a single complaint! That's a winner!
3 chicken breasts, cooked and cubed or shredded
2 tablespoons oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 (4 ounce) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10 ounce) cans green chili enchilada sauce (I used my homemade Green Tomato Salsa Verde)
2/3 cup red enchilada sauce
1 (6 ounce) can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1 (16 ounce) box pasta, cooked according to package directions
Heat oil in a large skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for 10 minutes. Add the cheese a handful at a time and stir after each addition until melted. Add in sour cream and stir until combined and heated through (don't let it boil or it will curdle). Pour the sauce over the pasta and stir until thoroughly combined.
Recipe from Mel's Kitchen Cafe.
Linked on Tatertots and Jello.