All that said, I'm not a huge fan of super spicy dishes. I like to be able to - you know - taste my food.
Those factors combined, it should come as no surprise to you dear reader that I LOVE this recipe. It is super easy to control how much spice you get, it combines all my favorite things (cheese, pasta, mexican food flavors), and it makes tons of leftovers that re-heat really really well.
Once I put this one on the menu, I crave it all week.
Chicken Enchilada Pastafrom Navy wife cook
2 tbsp olive oil
2 garlic cloves
1 medium onion
1 red pepper
1 can diced green chiles (4oz)
1/2 tsp salt
2 tsp chili powder (I only use one...)
1 tsp ground cumin
2 cans green chili enchilada sauce (10 oz each) (I only use one....)
2/3 cup red enchilada sauce
2 cups shredded cheese (any kind - we tend towards cheddar)
1 cup sour cream
penne pasta (we used a 1 lb box)
Toppings: (pick what you like)
Shred your chicken. Boil pasta. Chop veggies.
Heat the olive oil over medium heat. Cook the onions until soft, about 3-5 minutes. Add the red pepper and garlic and cook for another 3 minutes.
Add everything except the cheese, pasta, and sour cream (and toppings, duh, those go on top). So that's the green chiles, salt, chili powder, ground cumin, green enchilada sauce, and red enchilada sauce. Simmer for 8-10 minutes.
Add cheese and stir until melted. Now turn the heat down to low and add sour cream, but don't let it boil. If it boils, it may curdle the sour cream (everyone says, and I say ew, so I've been careful here.) Stir until sour cream is heated and well mixed in.
Drain pasta. Combine sauce and pasta, stir well to combine. Serve with toppings of your choice. Sit back and bask in the adoration.