Chicken Enchilada Pasta

I have been wanting to make this recipe ever since I pinned it.  IT IS FANTASTIC, even the boy liked it, and he is not a big pasta fan.  Here is the link to the original post:  I changed it up just a little bit, because I don't like onions or red peppers.  I also used cheese made with 2%Milk and used fat free sour cream to cut back on the fat in the recipe. I am thinking next time I may use greek yogurt as replacement the sour cream.

The recipe is as follows:

Chicken Enchilada Pasta: 

2 Chicken Breasts cooked and shredded

2 tbsp. olive oil 

2 Cloves of Garlic Minced

1 Tbs Onion Powder

1 {4 oz.} can diced green chilies

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 

1 cup sour cream

Penne pasta (I used Rigatoni because that is what I had in my pantry)

I have a trick to get some extra flavor into chicken when you need to boil and shred it for mexican dishes like tacos etc.

Cover the chicken in water and bring the water to a boil.

Add an entire jar of salsa to the boiling water.

Let it boil until the chicken is done. Remove the chicken and shred it when its cool.  Save the broth with the salsa in it because it makes excellent tortilla soup.

Once the chicken is shredded proceed with the pasta recipe:

Saute oil and garlic in a deep saute pan.

Add chicken and green chilies to the pan.

In a separate mixing bowl combine the enchilada sauces and the rest of the spices.

Pour the mixture over the chicken.

Add cheese and let it melt completely into the sauce.

Slowly stir the sour cream into the sauce. Do not let the sauce boil because the sour cream will curdle.

Once sour cream is completely mixed in pour the sauce over the cooked pasta. Serve and enjoy.