Ingredients

  • 2-3 chicken breasts
  • 2 Tbsp olive oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1 (4oz) can diced green chilies
  • ½ tsp salt
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 (10oz) cans green chili enchilada sauce
  • ⅔ cup red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • Penne pasta

Steps

  1. Cook chicken, drain and shred (you can use a rotisserie chicken to make it even easier). Meanwhile, boil pasta according to package and chop the veggies.
  2. Heat olive oil in a deep skillet and cook onions for about 3-5 minutes.
  3. Add garlic and red pepper and cook for another 3-5 minutes.
  4. Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let simmer for about 8-10 minutes.
  5. Add cheese and stir until melted.
  6. Add in the sour cream. Do NOT bring to a boil.
  7. Cook on low heat Stir until well mixed and heated through.
  8. Drain pasta and return to pot. Pour sauce over pasta and mix well.
  9. Served and garnish with avocado, tomato, green onions and a dollop of sour cream.