Chicken Enchilada Pasta

Recently I have been making several recipes with enchilada variations. This one needed a little more work (than my typical throw it in the crock pot and come back later when it's done) but it was REALLY good! It tasted like enchiladas in a bowl and combined two of my favorite things - Mexican and Italian food!

Ingredients:
2-3 chicken breasts, cooked and shredded (as always, I threw it in the crock pot on low when I left for work with some water and came back later - it falls apart with a fork)
2 TB olive oil
2 garlic cloves, minced
1 onion, diced
1 red pepper, diced
1 (4 oz) can diced green chiles
1/2 tsp salt
2 tsp chili powder
2 tsp cmin
1 (10 oz) can green chili enchilada sauce
1 (10 oz) can red enchilada sauce
2 cups shredded cheese (I used cheddar)
1 cup sour cream
Penne pasta (I used one box of whole wheat)

Boil pasta.
Add cooked chicken,m green chiles, cumin, chili powder, salt, and enchilada sauce. Let sauce simmer for 8-10 minutes.

Add cheese and stir constantly until the cheese has melted and is heated through.

Toss in the sour cream. DO NOT bring to a boil - this can cause the sour cream to curdle.

Cook on low heat until the sour cream is blended and heated through.

Drain pasta and mix with sauce thoroughly.

Garnish with avocado, tomato, green onion, and sour cream.