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Chicken Enchilada Pasta

Alyssa Rivers, The Recipe Critic
  • 30 minutes
  • Serves 6

INGREDIENTS

2

Chicken breasts, cooked & shredded

1

Avocado

2

Garlic cloves

1 4 ounce can

Green chiles

1

Green onions

1

Onion, medium

1

Tomatoes

1

Black olives

1 lb

Penne pasta

2 tsp

Chili powder

1

Red pepper

1/2 tsp

Salt

2 tbsp

Olive oil

1 tsp

Cumin

2 cups

Cheese

1 cup

Sour cream

1

Sour cream

2/3 cup

Enchilada sauce, red

2 10 ounce cans

Green chili enchilada sauce