Chicken Enchilada Pasta


  • 1 rotisserie chicken, shredded
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 can diced green chiles (4 oz)
  • 1/2 teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cans green chili enchilada sauce (10 oz, each)
  • 2/3 cup red enchilada sauce
  • 2 cups shredded cheese
  • 1 cup sour cream
  • 1 box Penne pasta


  1. Shred chicken.
  2. Boil pasta according to package.
  3. Heat olive oil in a deep skillet and cook onions for 3-5 minutes.
  4. Add garlic and red pepper and cook for another 3-5 minutes.
  5. 3Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces.
  6. Let sauce simmer for about 8-10 minutes.
  7. Add cheese and stir until the cheese is melted and heated through.
  8. Slowly add the sour cream, but do not bring to a boil.
  9. Stir until sour cream is well mixed and heated through.
  10. Drain pasta and add to the skillet with the cheese sauce; mix well.



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