Crock Pot Chicken Enchilada Pasta

 

Ingredients

1 - 1 1/2 lbs. boneless, skinless chicken breasts (about 2 large breasts)

1 tsp. salt

1/4 - 1/2 tsp pepper

1 - 3 tsp. chili powder

1/2 - 1 tsp. oregano

1 small can green chilies

1/2 - 1 tsp ground cumin

28 oz. can red enchilada sauce

16 oz. cooked rotini pasta

Sour cream

1 cup cheddar cheese, shredded

3/4 - 1 cup sour cream

Toppings (optional): diced fresh tomatoes, cilantro, sour cream, chopped green onions, avocado, shredded lettuce

Instructions

to a slow cooker, add the chicken, seasonings, green chilies, and enchilada sauce. Cover and cook on LOW for 6 hours (4 hours on HIGH), or until chicken is cooked.

Just before the crock pot is finished cooking, bring a large pot of water to boil and cook the pasta according to package directions (don't over cook). 

Shred the cooked chicken into small pieces with two forks or an electric hand mixer. 

Add the pasta and stir in the cheese and sour cream until well blended and melted.

Serve with favorite toppings.

via Julia Pacheco