Chicken Enchilada Pasta

Why is it that some days I have more of a tolerance for spice than other days?  I can make something the exact same way and one day it will seem super spicy and another day not very spicy.  

For some reason, I felt like this dish was pretty spicy.  Not burn your throat and make your eyes water spicy, but make your tongue and lips tingly spicy.  As I was eating it, I was flipping through a cookbook and came across a picture of frozen hot chocolate.  Never had a frozen drink sounded so good :)  

No, it really wasn't that bad.  I would have thought it was too spicy for kids, but Mel over at Mel's Kitchen Cafe said her family loved it and her friend's kids loved it too.  So, who knows, your kids might like it?

Despite my tingly lips, I thought it was yummy and easy to make.  Perfect for a weeknight.

Chicken Enchilada Pasta

(Printable Recipe) or (Printable with Picture)

3 chicken breasts, cooked and cubed

2 Tbl. oil

1 small onion, diced

1 red bell pepper, diced
2 garlic cloves, minced
1 (4 oz.) can diced green chiles (I didn't add)

2 tsp. chili powder

1 tsp. cumin

2 (10 oz.) cans mild green enchilada sauce

2/3 c. mild red enchilada sauce

1 (6 oz.) can black olives, cut in half (I didn't add)

1 1/2 c. shredded Cheddar cheese 

1 c. sour cream

chopped cilantro, opt.

1 (16 oz.) box pasta, cooked according 
     to package directions    

Heat oil in a large skillet over medium heat.  Add the onion and red pepper and cook until tender, about 3-5 minutes.  Add the garlic and cook 30 more seconds.  Add the the cooked chicken, green chiles, chili powder, cumin, both enchilada sauces and the olives.  Let the sauce simmer for 10 minutes.  Add the cheese and stir until melted.  Stir in the sour cream and some chopped cilantro.  Once that is heated through (don't let it boil), add the cooked and drained pasta.  Serves 6.    

Jenn's Notes: I made a half a batch.  I used 1 large chicken breast, big shell pasta and I added a mixture of Cheddar and Monterey Jack cheese.  I think this dish would also be yummy with ground beef instead of chicken.  

adapted from: The Royal Cook originally from: Mel's Kitchen Cafe