Enchilada Casserole Without the Casserole Dish

Taken from: http://www.bsrecipe.blogspot.com/2012/08/enchilada-pasta.html

Ingredients
2-3 chicken breasts, cooked and shredded
2 tablespoons olive oil
1 medium onion, chopped
1 medium red pepper, chopped
1 (4 ounce) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 (28 ounce) can green chili enchilada sauce
2/3 cup red enchilada sauce
2 cups cheddar cheese, shredded
4 ounces cream cheese
Cooked brown rice or penne pasta, cooked and drained
Avocado, optional for garnish
Green onion, optional for garnish
Sour cream, optional for garnish
Tomato, optional for garnish

Directions
1. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add the red pepper and cook for another 3-5 minutes.
2. Add cooked chicken, green chilies, cumin, chili powder, salt, and enchilada sauces. Let simmer for about 8-10 minutes.
3. Add cheese and stir until the cheese is melted and heated through.
4. Turn the heat to low and add the cream cheese. Stir until everything is incorporated.
5. Serve over cooked brown. Garnish with avocado, tomato, green onion, and a dollop of sour cream, if desired.


Rating: 5 Stars - Easy and delicious!