CHICKEN ENCHILADA PASTA

I have a confession to make...I AM ADDICTED TO PINTEREST! There, I finally admitted it. I feel so much better now. Alas, there is a bright spot to this latest addiction of mine and that is all of the wonderful recipes I have ran across while REPINING my little heart out. Here is a prime example of one of those recipes. 

Breasts from a rotisserie chicken~shredded
2 Tbsp. olive oil
2 garlic cloves~minced
1 sweet onion~diced
1 red bell pepper~diced
1 (4oz.) can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
20 oz. green salsa verde
1 (6oz.) can red enchilada sauce
2 cups shredded Colby/Jack cheese
1 up sour cream
whole wheat penne pasta~cooked and drained

Heat olive oil, cook onions, add garlic and red pepper, cook 3 to 5 minutes more. Add chicken, chiles, seasonings, salsa verde enchilada sauce. Allow to simmer 8 to 10 minutes, then add cheese, stir until melted. Toss in sour cream~DO NOT ALLOW IT TO BOIL~whatever you do! Cook it over low heat. Stir until well mixed. Add pasta to pot. Garnish if desired with additional toppings of avocado, black olives, green onions, sour cream and tomatoes.
Serves 6 to 8

"I never met a Chicken Enchilada of any description that I didn't love."~Adele Forbes