chicken enchilada pasta.

photo credit

 Chicken Enchilada Pasta from Melanie:

2-3 chicken breast cooked and shredded or shredded rotisserie chicken
2 T olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red pepper, diced
1 (4 oz) can diced green chiles
1/2 tsp salt
2 tsp chili powder (it was a little too spicy so I would probably do 1 tsp next time)
1 tsp cumin
2 (10 oz) can green enchilada sauce
2 cups shredded monterey jack cheese
1 cup sour cream

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt and 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 sour cream, but whatever you do, DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through. Drain pasta and return to pot. pour sauce over pasta and mix well.

Serve and garnish with:
Avocado
Tomato
Green Onion
Cheese
Sour Cream