Chicken Enchilada Penne Pasta

June 24, 2013

If I could eat Mexican food everyday, I’d be a happy lady! I’ve always enjoyed the flavors, I spent many a meal at different Mexican restaurants with my family growing up. Enchiladas are one of my favorite meals, beef, chicken, seafood, love them all. Now I also enjoy pasta, especially with a flavorful sauce. So you can only imagine my elation when these 2 favorites collide in a dish packed with both of these combined! Yep, this one is a keeper! You can add more spice in the form of Tabas

3 chicken breasts, cooked & shredded
2 T olive oil
3 garlic cloves, minced
1/2 cup onion, diced
1 bell pepper, diced
1 4oz can diced green chiles
1/2 t salt
1 t chili powder
1 t cumin
2 10oz cans green chile enchilada sauce
2/3 cup red enchilada sauce
2 cups shredded Colby Jack cheese, or your preference of cheese
1 cup sour cream
1 box Penne pasta, cooked & drained

Cook and shred chicken, you can also used pre-cooked rotisserie chicken & shred, this is up to you. In large sauce pan, heat olive oil over medium heat, add onion, garlic and bell pepper, cook approximately...
See the full directions on my site

Nutritions

Calories
1939

Sodium
4377mg
182% DV

Fat
153g
235% DV

Protein
77g
154% DV

Carbs
60g
20% DV

Fiber
14g
58% DV