This a fairly easy and very impressive meal. Anytime I’ve made it I’ve gotten a ton of compliments. So here’s what you need:
2 boneless skinless chicken breasts (cooked and shredded) or a rotisserie chicken
2 tablespoons olive oil
3-4 garlic cloves (minced)
1 medium onion (diced)
1 red bell pepper (diced)
1 diced green chili or a 4 oz can
½ teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10 ounce) cans green chili enchilada sauce
2/3 cups red enchilada sauce or an 8 oz can
2 cups shredded Colby-jack cheese
1 cup sour cream
1 (16 ounce) package penne pasta
So the first thing I do is break down the rotisserie chicken. I put it in a bowl and put it aside.
Chop up your fresh ingredients.
Next heat up the olive oil and sauté the onions for about 5 minutes. Add in the garlic and bell pepper and sauté for a few more minutes.
Next add in the chicken, salt, cumin, chili powder, and green chilies.
Stir it all and add in the enchilada sauces. You can use 2/3 of a cup or just the small 8 oz can. It doesn’t make much of a difference and you won’t have a random 3 oz of sauce sitting in your fridge.
Bring the sauce to a boil and then let it simmer for about 10 minutes. At that point add in the 2 cups of cheese and then the sour cream.
Once it’s all incorporated its done. Usually when I add the sauces in I start the pasta. Everyone in my family likes different amounts of sauce on their pasta so I leave it separate but you can mix it together. We like avocado and pico on top but you can dress it anyway you want.
If you don’t want to use chicken and have a vegetarian option you could easily add in vegetables at that point. Or roast some veggies and throw them in right before you add in the cheese and sour cream. That way they won’t get mushy. Let me know how your version turns out. I’m sure you’ll love this dish!!