Sunday, March 11, 2012

Enchilada Pasta (Chicken or Vegetarian options)

~2 cups cooked, shredded chix (for vegetarian, substitute 1-2 cans black beans drained and rinsed)
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese
1 cup sour cream
1 pkg {~13oz} penne pasta

Optional toppings/garnish
Green Onions
Black Olives
Sour Cream

Prepare pasta according to package.
Heat 2Tbs olive oil in a deep skillet and cook diced onions for about 3-5 minutes. 
Add 2 cloves of minced garlic & diced red pepper and cook for another 3-5 minutes. 
Add cooked chicken, green chilies, 1tsp cumin, 2 tsp chili powder, 1/2 tsp salt, & enchilada sauces. 
Let sauce simmer for about 8-10 minutes.
Add 2 cups cheese and stir until the cheese is melted and heated through. 
Stir in 1 cup sour cream and heat through on low (high will make sour cream curdle)
Drain pasta & return to pot. 
Pour sauce over pasta and mix well. 
Serve (optional: garnish with avocado, tomato, green onion, and a dollop of sour cream).

(My husband came home from the church men's retreat raving about this. So I asked our friend for the recipe -- I was pointed to this link. I made it with family visiting and we all loved it, even my 3yo! Pretty easy and very yummy.)