“Oh wow!” That’s what came out of my husband’s mouth after he took his first bite out of this tasty dish. I was still saying it after about my fifth bite. This was seriously so good!
Ingredients:
2-3 chicken breasts, cooked and shredded (I put mine in the Crock Pot all day with the enchilada sauces)
2 tbsp olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced (I used green because that’s what I had)
1 {4 oz.} can diced green chiles
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese (I used Mexican Four Cheese)
1 cup sour cream
Penne pasta
Optional Toppings:
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream
Directions:
1. Cook chicken, drain, and shred. Meanwhile, boil pasta according to package and chop the veggies.
2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
4. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. This warning scared me so I didn’t add the sour cream. I used it as a topping instead. I was afraid of what would happen when I reheated the leftovers.
5. Drain pasta and return to pot. Pour sauce over pasta and mix well. Serve and garnish with optional toppings. I topped ours with sour cream and avocado.
This is seriously one of the best Mexican dishes I have ever made. It’s creamy and has just enough of a kick to it. I love how super easy it is to make too. Another recipe added to the arsenal. Thanks, Pinterest!
Source:
Pearls, Handcuffs, and Happy Hour
Hmmm, this sounds worthy of a try! Was there enough sauce left from cooking the chicken to cover the pasta and not need to add more? How spicy was it?
Yes, there was still plenty of sauce left after cooking the chicken. The spice was perfect for me, but I also like a little kick. You can control the spice level by using mild enchilada sauces. I usually use medium.
Thanks! You know we have a house of weak mouths, so we’ll try to calm it down a little. The little one tells me things are “too spicy” all the time!
Haha! My little guy does better with spice than my husband! He must have my taste-buds.
Looks great!
I found this on Pinterest months ago and couldn’t stop raving about it because it is soooo good! Although living alone, I found it made too large of a batch for just me. I did find that freezing the sauce in little zip lock bags worked very well for individual meals
just thaw and make pasta!
PS- love your site!
That’s a great idea to freeze the sauce. It definitely makes a lot!
Making this tonight (minus the chicken)
Nice! Let me know how it turns out!
I wanted to let you know that your comment about cooking the chicken with the enchilada sauce in the crockpot all day inspired me. I made this dish again this past weekend and this time I put everything in the crock-pot, except of course, the noodles, sour cream, cheese, and optional toppings. Awesome! We were expecting company and I had a full day of shopping planned so I knew I wouldn’t have a chance to put everything together before they arrived so this approach worked out perfectly! Plus – I was also able to freeze the leftovers since the other stuff wasn’t mixed in. Now I’ve got a ready to go meal that I can thaw, cook some noodles and dress it with the toppings. Thanks for the inspiration!
Oh – one tip to pass on for you and your readers. I used frozen chopped onions, but as I was putting everything together, I recalled that my grocery store sells a mixed bag of frozen onions and green/red pepper mix. I will certainly be stocking up on that for next time I make this. Easy peasy!
Oooh! Great tip!
This is maybe my favorite Pinterest find. I’ve made it 3-4 times, and every time I’m amazed at how good it is!
I just discovered your blog tonight. I need to go to bed but I can’t stop reading!
Thanks, Lauren!