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    Chicken enchilada pasta. Made this last summer and it was amazing. I added black beans as well. Tasted like my favorite pasta dish from Ruby Tuesdays from years ago - senora chicken pasta. YUM!

    • Crystal Gerundo

      Chicken Enchilada Pasta - this was SO yummy, I had a really hard time not overeating. It made a really big batch, too, for the two of us, so I froze about half of it for another dinner :)

    • Christina

      CHICKEN ENCHILADA PASTA. Made this for dinner tonight except I made it without chicken and added corn and extra veggies! I also skipped the sour cream and just made it an extra topping for Kev in to use!

    • virtual alicia

      Chicken Enchilada Pasta. Made this for dinner, bit i modified it a bit. Made the sauce with red enchilada, sour cream, salsa, and about 2 Ounces of velveeta. Used a Mexican cheese blend for the topping. Really great!

    • Karen Howitt-Laity

      chicken enchilada pasta I just made this for dinner & it is delicious!!!! Kaid and Mick approved

    • Kayla Burchell

      Chicken enchilada pasta!! One of my favorite recipes delicious

    • Lindsey Feenstra

      Chicken Enchilada Pasta. Adam might eat this...

    • Kathy Nienhuis


    • Topsy Kretts

      That’s what I heard Mr. Spouse say when he took a bite of this AMAZING dish.  “5 stars and then some.”  LOVE IT!  This is one of those recipes that I found and thought it sounded interesting but was a little nervous to try.  Thank goodness I wasn’t too nervous to go out on a limb because OMG y’all…this is DANG good!  And you can’t believe how yum it smells as it’s cookin’.  Mr. Spouse walked in and was all, “Whoa…it smells REALLY good!!!”  I could tell he was excited about dinner and I was, too!  RUN…don’t walk…to the grocery store to pick up the ingredients for this yumminess as SOON as you can!!   CHICKEN ENCHILADA PASTA 2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts} 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 1 tsp. cumin 2 {10 oz.} cans green chili enchilada sauce 2/3 cups red enchilada sauce 2 cups shredded cheese {I used colby & monterrey jack} 1 cup sour cream 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. O.M.G.   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.

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