Chicken Enchilada Pasta

Time for another easy recipe that will knock your socks off!

Found on Pinterest forever ago.  I've made it over and over.  

It's the mister's favorite.  So when I realized I hadn't shared it here, I was quite surprised!

 Chicken Enchilada Pasta

(adapted from original source)

2-3 chicken breasts, cooked & shredded

2 garlic cloves, minced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green enchilada sauce

1 {10 oz.} can red enchilada sauce

2 cups shredded cheese

1 cup sour cream

8 oz. penne pasta

Cook and shred chicken breast.  Cook pasta as directed on the package.  In a separate skillet, add the shredded chicken, garlic, green chiles, salt, chili powder, cumin, and enchilada sauces.  Bring to a simmer and cook for about ten minutes.  Add cheese and stir until melted.  Next, stir in sour cream over low heat until it's blended well (do not boil).  Plate pasta and pour sauce on top.  Garnish with additional sour cream and shredded cheese!

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Super simple.  Extra tasty.  Amazing leftover.

Now after two snow days and a weekend, it's time to get back into a working state of mind. 

After I watch the Oscars.

Linking up with:

Mrs. Happy Homemaker, Six Sisters' Stuff, This Gal Cooks, Foodie Friday, The Chicken Chick, Addicted to Recipes, A Pinteresting Party, Show and Tell Saturday, Saturday Spotlight