Chicken Enchilada Pasta

I first made and posted this recipe in September (when I only had 6 readers) after I found it on Pinterest.  And oh, YUM!  I have made this several times since then.   You can see the original post here

Isn’t that a plate of beauty?!

I have no shame!  We all get in phases in our lives that we need a little extra help with prep and we are lacking on time.  I knew I wanted to make this meal for dinner, but I was rushing out of the door before I remembered to toss some chicken in the crock pot.  We were then in town for 5 hours before we got home.  Thus, when I was at the store, I picked this up.  It is so handy and nice for days like today.  What a special treat.  Instead of rushing in the door, dropping the groceries and promptly starting dinner, I was able to play on the floor with a new set of blocks my toddler has been drooling over.  Another special treat. 

I have a good friend who is pregnant and in her 3rd Trimester.  Thus, she is tired!  This meal makes A LOT!!  So, I tossed some of the leftovers in this pan for her and she will have a yummy hot dinner tomorrow with out even having to prep a thing.  Aren’t foil pans so great for delivering meals?!
CHICKEN ENCHILADA PASTA 2-3 chicken breasts, cooked & shredded {or some of these delicious pre-cooked and cut stirps} 2 tbsp. olive oil 2 garlic cloves, minced 1 medium onion, diced 1 red pepper, diced 1 {4 oz.} can diced green chilies 1/2 tsp. salt 2 tsp. chili powder 1 tsp. cumin 2 {10 oz.} cans green chili enchilada sauce 2/3 cups red enchilada sauce 2 cups shredded cheese {I used Colby & Monterey jack} 1 cup sour cream Penne pasta Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. And seriously…it took like, 5 minutes ;) Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, black olives, and a dollop of sour cream