What You Need:
3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced or 1 teaspoon
1 medium onion, diced
1 red pepper, diced
1 (4 oz.) can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 (10 oz.) cans green chili enchilada sauce
2/3 cup red enchilada sauce
2 cups shredded cheese (1 bag of colby/monterey jack mixture)
1 cup sour cream
(For the Topping)
Cook and shred the chicken. Boil pasta and chop veggies. Heat olive oil in a skillet and cook onions about 3-5 minutes, add garlic and red pepper, cook another 3-5 minutes.
Add cooked chicken, green chiles, 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. Add in the sour cream, but DO NOT BOIL! Cook on low heat or the sour cream will curdle :( Stir until sour cream is well mixed and heated through.