Friday, August 17, 2012

Chicken Enchilada Pasta


* 1-2 cups chicken, cooked & shredded or chopped
* 2 tbsp. olive oil
* 2 garlic cloves, minced
* 1 medium onion, diced
* 1 red pepper, diced
* 1 4 oz can diced green chiles
* 2 tsp. chili powder
* 1 tsp. cumin
* 2 cups green chili enchilada sauce
* 3/4 cup red enchilada sauce
* 2 cups shredded cheese, your choice
* 1 lb box penne pasta (or the pasta of your choice)

1. Cook the pasta according to the box directions.
2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 
3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.
4. Add cheese and stir until the cheese is melted and heated through. 
5. Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish if desired with avocado, tomato, green onion, and/or sour cream.

This is another option to use your leftover chicken and create a whole new meal.  I had about one and a half cups of leftover grilled chicken, so I tried out this recipe that I have had for a few weeks.  I made this while it was just three of us home for dinner, so I cooked an appropriate amount of pasta, and served the pasta with the sauce on the side.  I then froze the remaining sauce for a future dinner when Ryan is out of town!   The original recipe called for sour cream in the sauce, but we don't like sour cream here, so I gave the the recipe as I adapted it for us.  We thought it was really great! 

Update - September 7, 2012.  I served the kids this pasta while Ryan was out of town.  The sauce reheated beautifully, and the kids couldn't get enough of it!  This is definitely a keeper recipe!

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