The name of the game is “Easy”€ right now. I am all about the easy breakfasts, lunches, dinners, and desserts. Nothing fancy these days and this pasta definitely fits into the easy category. So quick, so simple, and so delicious.
I knew we were going to like this recipe but I had no idea how much everyone was going to like it. Even my 4 year old, who has been eating nothing but PB&J sandwiches for the last week, had two bowls of it! I had worried it would be too spicy but it had just the right amount of spice. This one will become a staple in my kitchen and I’m pretty sure I won’t have any complaints about it.
- 1 pound penne or other small pasta
- 2-3 chicken breasts cooked & shredded
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 2 10-ounce cans green chili enchilada sauce
- 2/3 cup red enchilada sauce
- 2 cups shredded Cheddar
- sour cream tomatoes, avocado, green onions (optional, for serving)
Bring a large pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside (if itâ€™s finished before the sauce).
Heat the olive oil in a large skillet over medium-low heat. Add onions and cook until translucent. Add garlic, chili powder, and cumin; cook for only a minute, until fragrant. Stir in all of the enchilada sauce. Bring to a simmer; allow to cook for about 10 minutes, stirring occasionally. Remove from the heat and stir in the cheese until melted.
Once the pasta is done, add it to the sauce and toss to combine. Serve with sour cream, tomatoes, avocado, green onions, or whatever toppings youâ€™d like.