Chicken Enchilada Pasta

I found this dish on Pinterest and was curious to try it. It was a little weird at first because it is a mexican pasta dish. Who thinks mexican food when you take a bite of pasta! It is actually really good and even better second day. I think it's because the sauce thickens up. Anyways, here's the recipe! (I changed it a little, the red text is what I did.)

Ingredients

1 rotisserie chicken, shredded (3 chicken breasts  seasoned with season salt and paprika)

2 tablespoons olive oil

2 garlic cloves, minced (1/4 tsp of garlic powder)

1 medium onion, diced

1 red pepper, diced (Half red pepper, half green)

1 can diced green chiles (4 oz)

1/2 teaspoon salt

2 teaspoon chili powder

1 teaspoon cumin

2 cans green chili enchilada sauce (10 oz, each)

2/3 cups red enchilada sauce

2 cups shredded cheese (any kind) (White Mexican blend cheese)

1 cup sour cream

Penne pasta (12 oz)

Topping Ideas

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions

1. Shred chicken

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings. (If possible, let sit for a little bit to let sauce thicken.)