Chicken Enchilada Pasta

I found this great recipe over at My Kitchen Cafe. I saw it and knew I had to try it. It was so good and just nice to have a change from the normal red or white pasta sauce. We love Mexican and Italian food and you combine these and the result was fantastic. It was a quick and easy recipe as well.

Chicken Enchilada Pasta adapted from My Kitchen Cafe

2 chicken breasts cooked and shredded
2 T. olive oil
1 onion chopped
1 T. minced garlic
1 red pepper, chopped (optional) I used one because I had one but I don't think you need to if you don't have one plus they can be pretty pricey
4 oz can diced green chilies
1 tsp salt
2 tsp chili powder
1 tsp cumin
1 large can (28 oz) green enchilada sauce
1 small can (10 oz) red enchilada sauce
1 cup sour cream
1 1/2 cups cheese (I used half sharp cheddar and half monterey jack)
1 lb box penne pasta
Black olive for garnish

Cook the pasta according to package directions in a large pot. Meanwhile, Saute the onion, red pepper, and garlic in the olive oil. Add the shredded chicken,green chilies, salt, chili powder, cumin, and enchilada sauces. Bring to a boil and simmer for 10-20 minutes. Add the sour cream and cheese and heat through, until the cheese melts but DO NOT BOIL!!! If you boil it it will seperate. dump the cooked noodles in with the sauce and mix until well combined. Garnish with olives.

Note:you could use low fat sour cream if you like
Note: you could also use whole wheat pasta
Note: I used medium and mild enchilada sauces and it was not spicey at all and I mean my kids ate it and one of my kids does not do heat at all and it wasn't one bit spicey for her. If you want it more spicey use hot enchilada sauce. You can find enchilada sauce on the mexican isle of any grocery store!!