Enchilada Pasta

Me and my family love to eat chicken enchiladas, so when I found this recipe online, I was so happy. I was worried that it would be super super spicy but if its good enough for me, it's good enough for many. I love spicy food but just can't eat it, it will burn me up from the inside.

Anyway, it was not spicy at all! It called for 2 tbsp of chili powder and 1 tbsp of cumin. I only added 1 tbsp of chili powder. And don't be cheap with the cheese!! Love a lot of cheese. I hope you enjoy it as much as my whole family did. Can't want for left over tonight!! I did not add any of the suggested toppings and you could (if you want to save time) use a pre-cooked rotisserie chicken.


Ingredients:
4 boneless skinless chicken breasts (cooked and shredded)
2 tablespoons olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red bell pepper (diced)
1 (4 ounce) can diced green chilies
½ teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10 ounce) cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded Colby-jack cheese
1 cup sour cream
1 big package penne pasta

Toppings:

avocado
green onions
tomatoes
sour cream
black olives


Step 1:
Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat in a large deep skillet. Add onions and cook for 5 minutes. Add garlic and red pepper and cook for an additional 3 minutes. Add shredded cooked chicken, green chilies, cumin, chili powder, salt, green enchilada sauce, and red enchilada sauce. Bring to a boil, reduce heat and simmer for 8-10 minutes.


Step 2:

Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low heat. Stir until the sour cream is well incorporated. Cook on low until heated through.
Step 3: Drain the pasta and add it to a large serving bowl. Pour the sauce over the pasta and mix well. Serve with toppings such as avocado, green onions, tomatoes, black olives, and sour cream.