|Picture from The Kitchen Life of a Navy Wife|
Found this one on Pinterest and while I was over at the site for this recipe I found a few others I will be trying. The Kitchen Life of a Navy Wife‘s site is packed filled with recipes just waiting to be made. This particular pasta dish is flavorful with just the right amount of spiciness and the leftovers (if you have any) are just as good the next day. I had enough left over for me to enjoy the next day while I was taking a break from researching for a Sociology paper. It was a perfect lunch break.
1 rotisserie chicken, shredded (I grilled 2 good sized breasts that I seasoned with some chicken seasoning)
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 (I omitted the salt, my preference)
2 teaspoon chili powder
1 teaspoon cumin
2 cans green chili enchilada sauce (10 oz, each)
2/3 cups red enchilada sauce
2 cups shredded cheese (any kind – I used sharp cheddar)
1 cup sour cream
Topping Ideas (optional)
Boil pasta according to package and drain. Keep warm.
Heat olive oil in a deep skillet and cook onions for 3-5 minutes.
Add garlic and red pepper and cook for another 3-5 minutes.
Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through.
Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.
Add pasta to the skillet with the cheese sauce; mix well.
Serve and garnish with desired toppings.