Chicken Enchilada Pasta

Ingredients

• 2 cups cooked and shredded chicken
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 red pepper, diced
• 1 (4 oz.) can diced green chiles
• ½ teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 (10 oz) cans green chili enchilada sauce
• 2/3 cup red enchilada sauce
• 2 cups shredded cheese
• 1 cup sour cream
• 1 package penne pasta

Instructions

1. Cook pasta according to package.
2. Meanwhile, heat olive oil in a large skillet and cook onions for about 3-5 minutes until translucent.
3. Add garlic and red pepper, cook for another 3-5 minutes.
4. Add cooked chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Stir. Let sauce simmer for about 8-10 minutes, stirring occasionally.
5. Turn the heat down to low. Add cheese and stir until the cheese is melted and heated through, then add the sour cream and stir until mixed and heated through.
6. Add cooked and drained pasta to the sauce and stir to combine.
7. Serve with sliced avocado, tomato, green onions, olives, more sour cream, etc.