Chicken Enchilada Pasta

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced (or .5 t garlic powder)
1 medium onion, diced
1 red or green pepper, diced
1 can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
1 large can green chili enchilada sauce
1 can red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Penne pasta

Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Cook chicken, drain, and shred or cube. Meanwhile boil pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & pepper and cook for another 3-5 minutes.

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

Add cheese and stir until the cheese is melted and heated through. Toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.