Most Popular Menu Chicken Enchilada Pasta

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Chicken Enchilada Pasta

"I idea this will make a scrumptious opportunity from our ordinary enchiladas or tacos and I turned into proper. We love this! The sauce is so flavorful! It additionally makes some suitable leftovers! Run, do not stroll, to the grocery shop to pick out up the substances for this yumminess as soon as you may! Top with avocado, green onion, black olives, tomatoes, and bitter cream."

Ingredients :

1 (16 ounce) bundle penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 purple bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans inexperienced enchilada sauce
2/three cup crimson enchilada sauce
1 (4 ounce) can diced inexperienced chiles
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

Instructions :

Prep : 25M	Cook : 8M	Ready in : 55M

Bring a huge pot of lightly salted water to a boil; add penne and cook, stirring on occasion, until soft but company to the chew, about eleven minutes. Drain and return pasta to the pot.
Heat oil in a massive, deep skillet over medium-excessive heat. Saute onion in warm oil till barely softened, three to 5 mins. Stir purple bell pepper and garlic into onion; saute till fragrant and softened, any other three to five mins.
Stir fowl, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion combination; bring to a simmer, lessen warmness to low, and simmer till flavors combination, 8 to 10 minutes. Add Colby-Jack cheese and stir till melted and heated via, 1 to 3 mins.
Reduce warmness to low and stir bitter cream into enchilada aggregate; cook and stir until heated through. Pour enchilada combination over penne pasta and toss to coat absolutely.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it frivolously, and make smooth-up easier.

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