Cheesy Chicken Enchilada Pasta

I really love trying new pasta dishes because I never ever get sick of pasta. I didn't really know what exactly to expect out of this one as far as flavor goes, but holy baloney! It was so packed full of flavor - there was a hint of bite, but it was rich and cheesy. Just the smell alone makes your mouth water. It is one of my new favorites and I cannot wait to make it again.

(Print)
What you need:

• 2 to 3 chicken breasts, cooked and shredded
• 2 tbsp. olive oil
• 2 garlic cloves
• 1 red bell pepper
• 1 medium onion
• 1 can diced chillies
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2 cans green enchilada sauce
• 1 can red enchilada sauce
• 2 cups cheddar cheese
• 1 cup sour cream
• 1 lb. pasta, cooked and drained, toss with a little olive oil*
• Green onion, tomatoes, and sour cream for serving

Directions:

Heat olive oil over medium-high heat. Add onion and cook for 3 to 5 minutes.

Add garlic and red bell. Cook for 3 to 5 more minutes.
Add chillies, salt, chili powder, cumin, enchilada sauces, and chicken. Cook for 8 to 10 minutes.

Add cheddar cheese and stir until melted.

Turn heat to low and add sour cream.

Serve sauce over pasta and top with green onions, tomatoes, and sour cream.

*I usually toss my pasta with olive oil for a little extra flavor and to keep it from sticking. I also have been keeping my pasta and sauces separate in case I have leftovers. I'd rather make more pasta to serve with leftover sauce than have a bunch of leftover soggy pasta in sauce. :)

Recipe from Pearls, Handcuffs, & Happy Hour

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