>> Friday, September 24, 2010
I stumbled across this gem of a recipe several months ago (my picture file says June) on a website called My Kitchen Cafe. I was frantically searching through my files trying to find a recipe to post. I stumbled across this one and can't believe I've neglected it before now! It's so super good. I was skeptical when I first read it because I thought, "Enchiladas and pasta? Together? Really?" But the combination is a perfect marriage of texture and flavor. It's just perfection.
This dish has the potential to be super spicy, depending on what kind of enchilada sauce you use. I use mild because I'm a wimp.....er, I mean, because my kids don't love spicy food. I made it once using medium enchilada sauce, and even that was a bit much for us. So if you're not big into spicy, make sure you use mild.
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta
Bring a large pot of water to a boil, and cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Be careful not to boil the sauce, otherwise your dairy will curdle. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions, crushed tortilla chips, diced avocado, shredded lettuce, etc.