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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
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.
Recipe from Pearls, Handcuffs, & Happy Hour
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3 comments :
Looks yummy! Stopping by from the Favorite Finds link up!
This looks super yummy. Thanks for sharing at Must Try Monday!
Love that you used both green and red enchilada sauce. Thanks for sharing on Thursdays Treasures.
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