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Chicken Enchilada Pasta

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

INGREDIENTS

2

chicken breasts, cooked & shredded

2 tbsp

olive oil

2

garlic cloves, minced

1

medium onion, diced

1

red pepper, diced

1 4 ounce can

diced green chiles

1/2 tsp

salt

2 tsp

chili powder

1 tsp

cumin

2 10 ounce cans

green chili enchilada sauce

2/3 cup

red enchilada sauce

2 cups

shredded cheese

1 cup

sour cream

1 lb

Penne pasta

Toppings:

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream