Chicken Enchilada Pasta

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We are a split family when it comes to dinner choices.  My daughter, if she had a choice, would have spaghetti every night… and I would choose to have Mexican every night… and my husband and son will eat just about anything.

This meal is the best of pasta and Mexican.  It is DELICIOUS!  I had my doubts… but let me tell you, everyone in my family LOVED this meal!

Chicken Enchilada Pasta

By Chef in Training May 2, 2012

We are a split family when it comes to dinner choices.  My daughter, if she had a choice, would have spaghetti every night... and I …

Ingredients

Instructions

  1. Cook chicken, drain, and shred (you could use a rotisserie chicken to make it even easier). Meanwhile boil pasta according to package and chop the veggies.
  2. 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. Next, add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. After you let it simmer, add cheese and stir until the cheese is melted and heated through. Next, add in the sour cream... **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.
  3. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Enjoy!
(recipe from: Pearls, Handcuffs and Happy Hour)