I know, you are all shocked that I’m posting not only one, but two, count them 2, recipes on here. Blown away, I know.
I found this on Pinterest and thought, why not. It looked good and it got really good reviews. I’m trying to branch out from our same 10 meals we eat over and over. At first, Pat was like ‘you can try it, but I can’t promise that I’ll like it’. But after we made it, he was all kinds of excited. It was really tasty… and this is Pat, a really picky eater.
I’m just posting the ingredients, but I’m also posting a link to her blog. She has a great step-by-step, complete with pictures. But here are the few changes we made.
A little less sour cream, and a little less cheese. Also, we made it with the onions, but since we aren’t really onion people, I don’t think we’ll put them in again. And I don’t feel like the sauce need more salt. While I did add it this time, I probably won’t next time. It didn’t make it too salty, but I just think it was unnecessary.
Anyway click here for the detailed recipe. (and she was a hoot to read)
2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}
2 tbsp. olive oil
2 garlic cloves, minced
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 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta
Really you should try it. It was good. (and it made quite a bit)
