I kind of have a thing for enchiladas. I have already posted about my regular Chicken Enchiladas as well as Enchiladas Verdes and I have a few others that I haven't even shared yet. I just love Mexican food and I like having different versions of dishes so that I can mix things up. This enchilada pasta was easy and full of flavor. It is definitely going to become a regular around here.
adapted from Chef In Training
2 Tablespoon Olive Oil
1 medium White Onion, diced
2 Garlic Cloves, minced
1 medium Red Bell Pepper, diced
3 Chicken Breasts, boiled and shredded
1 (4oz) can Diced Green Chilies
1/2 teaspoon Salt
2 teaspoon Chili Powder
1 teaspoon Cumin
2 (10oz) cans Green Chili Enchilada Sauce
2/3 cup Red Enchilada Sauce
2 cups Shredded Cheddar Cheese
1 cup Sour Cream
16oz Penne Pasta, cooked
Sliced Green Onions
Additional Sour Cream
Heat olive oil in large skillet. Add onions and cook about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes. Stir in chicken, green chilies, cumin, chili powder, salt, and enchilada sauces. Simmer over low heat for about 10 minutes.
Add cheese and stir until melted. Stir in sour cream until well combined and heated through. Do not boil.
Fill your dish with pasta and cover with sauce mixture. Top with tomatoes, green onions, and sour cream, if desired.
Serves 6 - 8