3 medium size chicken breasts
2 Tbl Olive Oil
2 garlic cloves
1 medium onion
1 red bell pepper
1 (4oz) can diced green chiles
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10oz) cans green enchilada sauce
1 cup red enchilada sauce
2 cups shredded co-jack cheese
1 cup sour cream
1 1lb. box Penne pasta
Optional Toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour cream
Cook chicken and shred with forks while still warm, set aside
Boil pasta according to package directions, drain and set aside
Dice onion and red pepper; mince garlic
Heat Olive oil in large family size skillet. Add onions and cook for 3 – 5 minutes or until translucent
Add garlic and red peppers and cook for 3 – 5 minutes
Add chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let simmer for 10 – 15 minutes.
Add cheese and stir constantly until melted and heated through.
Add sour cream, stirring until well blended, making sure not to bring mixture to a boil.
Place pasta in large serving dish/bowl. Pour sauce over pasta, stir thoroughly and serve warm with optional toppings if desired.
