Chicken Enchilada Pasta

Picture and recipe adapted from Pearls, Handcuffs, and Happy Hour

Ingredients:

2 chicken breasts cooked and shredded (could use rotisserie)

2 Tbsp olive oil

2 garlic cloves, minced

1/2 onion, diced

1/2 red bell pepper, diced

1 4oz can diced green chiles

1/2 tsp salt

2 tsp chili powder

1 tsp cumin

2 10oz cans green chili enchilada sauce

2/3 cup red enchilada sauce

2 cups shredded cheese

1 cup sour cream

1 lb pasta shape of  your choice

Toppings:

avocado, diced green onions, cilantro, black olives, diced tomatoes, sour cream

Directions:

1. Cook pasta according to package directions

2. Heat olive oil in skillet, cook onion 3 minutes, add red bell pepper and garlic and cook another 3 minutes.

3. Add chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Simmer 8 - 10 minutes.

4. Add cheese and stir until melted and mixed well, then add sour cream - do not boil!

5. Pour sauce over pasta and serve with toppings!