2 cans(10-ounces each)green chili enchilada sauce, (I used mild)
⅔cupred enchilada sauce, (I used mild)
1canlarge black olives, cut in half
1 ½cupsshredded cheese, I used sharp cheddar
16-20oz.penne pasta, Depending on how “saucy” you want the pasta
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is 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 (but don’t boil!).
Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Plan Ahead:the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.