What's For Dinner???

I want to start doing a weekly recipe post from some meals we are trying at home. I LOVE getting new recipes, and I LOVE cooking. I have been getting SO many awesome recipe ideas from pinterest, so I thought it would be fun to try them out on the Paperlicious Family and then share with you all! This one was a crowd pleaser! The hubby, the kids and I all ate and really liked it, which is not easy to do! I am not sure who is more picky my husband or my son, but to make something they both like was a major success! My husband is not an onion or veggie fan~but I like to sneak these things in every now and then and see if he notices! This recipe has onions and red bell pepper and he did not say a word~shhh don't tell! My son is generally not a chicken fan, but I shredded some up and threw it in and he ate every last bite, go ME!

I toned down the spices a bit because I was feeding to the kids, but I love me some spice so I think it would have been even better with some added heat!

CHICKEN ENCHILADA PASTA
compliments of pearls-handcuffs-happyhour.blogspot.com

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts and boiled them}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder (I used 1 tsp. cayenne pepper)

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used fiesta blend}

1 cup sour cream (I used the light)

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. Y’all…it took like, 5 minutes ;)

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.

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

Just wait. It gets better. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.