Chicken Enchilada Pasta

Even though it has been busy lately and we haven't been having typical meals, I was finding myself without appealing ideas for dinner this week, so as I sat down to do my menu planning, I clicked around on Pinterest. One meal that I found that sounded very good to me was Chicken Enchilada Pasta, which had been Pinned from The Kitchen Life of a Navy Wife.

Much like my Taco Stuffed Shells, I liked how this dish combined to family favorites, Mexican and Pasta. I made it for dinner, incorporating a few minor tweaks to the recipe to lighten it up. By my approximation , there are about 12 servings of the sauce, each with about 140 calories. So, with our typical pasta added, it is about 350 calories per serving. I think the extra sauce would freeze fine and of course, would work well for a leftover meal later in the week.

It was voted a definite keeper by all.

Chicken Enchilada Pasta

2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic minced
1 medium onion minced
1 red bell pepper diced
1/2 anaheim pepper, diced
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
20 ounces green enchilada sauce
2/3 cup red enchilada sauce
1 cup shredded Cheddar cheese
1 cup light sour cream

Pasta

Garnishes: tomatoes, jalepenos, green onions, sour cream, shredded cheese

Cook chicken, chop and set aside.

Boil pasta according to package.

Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper. Cook for another 3-5 minutes. Add chicken, green chiles, cumin, chili powder, salt, and both enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Reduce heat. Slowly add the sour cream. Stir until sour cream is well mixed and heated through.

Drain pasta.

Serve pasta topped with chicken enchilada sauce and garnish with desired toppings.

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