This recipe comes from Mel's Kitchen Cafe. I will sometimes use a rotisserie chicken from Costco when recipes call for cooked chicken. You could also make it without chicken and it will still be really good and filling. I omit the chilies because I don't like things too spicy. I have yet to make my own green or red enchilada sauce, but that would be preferable over the canned stuff. Also, opt for 100% whole wheat pasta if you can find it (read the ingredients!). This makes a lot of pasta, so it's a great lunchtime leftover.
- 2-3 chicken breasts, cooked and cubed or shredded (optional)
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 medium onion, diced
- 1 red pepper, diced
- 4-ounce can diced green chilies
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 (10-oz) cans green chili enchilada sauce (I used mild)
- 2/3 cup red enchilada sauce (I used mild)
- 1 can large black olives, cut in half
- 1 cup sour cream
- 1 1/2 cups shredded cheese (I used sharp cheddar)
- 16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)
- Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
- Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!).
- Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.