Filed under Main DishesIngredients
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 jalapeno pepper, seeded and diced
1 (4 oz.) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups salsa verde
1 cup red enchilada sauce
1 can large black olives, cut in half (optional)
1 cup sour cream
2 cups shredded cheese
16 oz. pasta
Bring a large pot of water to a boil. Cook the pasta until tender; drain and set aside. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and jalapeno and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, salsa verde, enchilada sauce and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Add the cooked pasta to the sauce and toss to coat. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Pasta is a favorite with my kids, so I'm always looking for new ways to make it. This chicken enchilada pasta is different and delicious! You can easily adjust the heat by choosing mild or hot enchilada sauce, or replacing the jalapeno pepper with a red bell pepper. To make things even quicker and easier, use a shredded rotisserie chicken, or leftover chicken if you have some handy. My husband loves olives, but the kids don't, so I serve those on the side as an optional garnish.
Who Dished It Up First
Adapted from Mel's Kitchen Cafe.