Ingredients
Scale
- 2 boneless skinless chicken breasts (cooked and shredded)
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 1 (4 ounces) can dice green chilies
- ½ teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 (10 ounce) cans green chili enchilada sauce
- 2/3 cups red enchilada sauce
- 2 cups shredded Colby-jack cheese
- 1 cup sour cream
- 1 (16 ounces) package penne pasta
- Toppings-
- avocado
- green onions
- tomatoes
- sour cream
- black olives
Instructions
- Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat in a large deep skillet. Add onions and cook for 5 minutes. Add garlic and red pepper and cook for an additional 3 minutes. Add shredded cooked chicken, green chilies, cumin, chili powder, salt, green enchilada sauce, and red enchilada sauce. Bring to a boil, reduce heat and simmer for 8-10 minutes.
- Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low heat. Stir until the sour cream is well incorporated. Cook on low until heated through.
- Drain the pasta and add it to a large serving bowl. Pour the sauce over the pasta and mix well. Serve with toppings such as avocado, green onions, tomatoes, black olives, and sour cream.