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  • Conny Szebrat

    Chicken Enchilada Pasta --- 1 rotisserie chicken shredded, 2 tbsp olive oil, 2 garlic cloves minced, 1 medium onion diced, 1 red pepper diced, 1 can diced green chiles (4 oz), 1/2 tsp salt, 2 tsp chili powder, 1 tsp cumin, 2 cans green chili enchilada sauce (10 oz, each), 2/3 cups red enchilada sauce, 2 cups shredded cheese (any kind), 1 cup sour cream, Penne pasta

  • Colleen Murph

    Chicken Enchilada Pasta via Navy Wife Cook blog (uses a rotisserie chicken)

  • Myra Smith

    Chicken Enchilada Pasta: Super yummy! I boiled some chicken breast in seasoned water, rather than using rotisserie chicken. I also substituted cream cheese for the sour cream. Really tasty!

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