The Humpherys Family

Chicken Chili Enchilada Pasta

Recipe Added:  11/5/2011
2-3 chicken breasts, cubed
2 Tbsp olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-oz can diced green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can black olives, sliced
1 cup sour cream
1 1/2 cups sharp Cheddar, shredded
16-20 oz Penne pasta
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large skillet and add the onion. Cook for 2-3 minutes until onion is translucent. 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 about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
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