Chicken Enchilada Pasta

2-3 chicken breasts, cooked & shredded
2 T. olive oil
2 T. minced garlic
1/2 onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
1 can green chili enchilada sauce
1 can red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Penne pasta
Optional Toppings:
Avocado
Green Onions
Salsa
Tomatoes
Sour Cream

1. Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies.

2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes

3. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but do not bring to a boil!  Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through

4. Drain pasta & add to chicken mixture. Mix well and serve and garnish with avocado, salsa, green onion, and a dollop of sour cream.

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