3 chicken breasts, cooked and shredded
2 Tbsp. oil
2 garlic cloves, minced
1 onion, diced
1 red pepper, diced
1 (4oz.) can diced green chilies
2 tsp. chili powder
1 tsp. cumin
2 (10oz) cans green enchilada sauce
2/3C red enchilada sauce
2 C shredded Colby Jack cheese
1 cup sour cream
8 oz penne pasta, cooked, drained, and kept warn
For garnish: avocado, chopped green onions, black olives, chopped tomatoes, sour cream
Heat the oil in a large skillet and cook onions, red pepper and garlic for about 5 minutes or until tender. Add chicken, green chilies, cumin, chili powder, and enchilada sauces. Simmer over low heat for 10 minutes. Add cheese and stir until the cheese is melted and heated through. Add sour cream and stir until well mixed and heated through. Serve sauce over pasta. Garnish with avocado, tomato, green onion, and sour cream if desired.
