Chicken Enchilada Pasta

This is one of those recipes where I have to go out and buy a good chunk of the ingredients.  If you ever saw my pantry, you'd know that there's not much that I don't already have on hand.  But green enchilada sauce?  Sour cream?  Diced green chiles?  It's all just stuff I don't normally keep stocked up on.

So the shopping list for this recipe might be a bit much, but it is definitely worth trying.

INGREDIENTS

2 boneless, skinless chicken breasts, cooked & shredded
1 tablespoon olive oil
2 garlic cloves, minced
1/2 medium onion, diced
1/2 red pepper, diced
1 (4 ounce) can diced green chiles
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1 (10 ounce) can green chili enchilada sauce
1/2 cup red enchilada sauce
1 cup shredded cheese (I used colby & monterrey jack)
1/2 cup sour cream
1 cup uncooked Penne pasta

DIRECTIONS

1. Cook pasta according to package directions.
2. Heat olive oil in a medium skillet.  Add onions and red pepper; cook for 3 to 5 minutes.
3. Add garlic; cook for an additional 3 to 5 minutes.
4. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for 8 to 10 minutes.
5. Stir in cheese until it is melted and heated through.
6. Reduce heat to low and stir in the sour cream.  Continue to stir until sour cream is well mixed and heated through.
7. Combine sauce with cooked pasta.  Mix well until pasta is evenly coated. Serve and enjoy!

VERDICT

De-licious.  I love pasta, so it's a hit for me.  Mark likes Mexican, so it's a hit for him.  Win-win... and even tasty microwaved the next day!