2-3 chicken breasts (I used 1 lb) shredded
2 T olive oil
2 cloves minced garlic (I used the already minced)
1 medium onion, diced
1 red pepper, diced
1 - 4 oz can diced green chilis
1/2 t salt
2 t chili powder
1 t cumin
2 - 10 oz cans green chili enchilada sauce
1 - 10 oz can red enchilad sauce
2 c shredded cheese (I used monterrey jack)
1 c sour cream
box penne pasta
Optional:
sour cream
avocado
tomato
green onion
black olives
Boil pasta according to directions
Chop veggies
Cook chicken, drain and shred
Heat olive oil in a deep skillet and cook onions about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes
Add chicken, green chilis, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for 8-10 minutes
Add cheese and stir until the cheese in melted and heated through. Now toss in the sour cream. Whatever you do, DO NOT bring to a boil. Cook on low heat or sour cream will curdle Stir until sour cream is well mixed and heated through
Drain pasta and add to sauce, mix.
Garnish with optional ingredients if you wish.
