Chicken Enchilada Pasta in under 30 minutes!

September 26, 2013

I'm not sure if I'm normal (okay, I'm pretty sure I'm not....), but by the time dinner time rolls around, I'm not in the mood to make a big fancy dinner. I'm usually a bit worn out from chasing little ones around all day and just want something quick and easy. And yummy. Chicken Enchilada Pasta was perfect! It came together quickly (in less than 30 minutes!) and was a hit with the entire family. All the kids ate it without a single complaint! That's a win

3 chicken breasts, cooked and cubed or shredded (leftover chicken is great!)
2 tablespoons oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 (4 ounce) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10 ounce) cans green chili enchilada sauce (I used my homemade Green Tomato Salsa Verde)
2/3 cup red enchilada sauce
1 (6 ounce) can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1 (16 ounce) box pasta, cooked according to package directions

Heat oil in a large skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken,...
See the full directions on my site

Nutritions

Calories
193

Sodium
1551mg
64% DV

Fat
12g
18% DV

Protein
7g
15% DV

Carbs
14g
4% DV

Fiber
3g
13% DV