Enchilada Pasta Name: Katie Casey Base: Fort Bragg, NC Recipe: 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 2 (10 ounce) cans green chili enchilada sauce 2/3 cup red enchilada sauce 2 cups cheddar cheese, shredded 4 ounces cream cheese 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 pasta. Garnish with avocado, tomato, green onion, and a dollop of sour cream, if desired.