Enchilada Pasta Sauce

Enchilada Pasta Sauce (from this recipe):

• 2-3 chicken breasts, cooked and shredded
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 (4 oz) can diced green chiles
• 1/2 tsp salt
• 2 tsp chili powder
• 1 tsp cumin
• 2 (10 oz) cans green enchilada sauce
• 1 (10 oz) can red enchilada sauce
• 2 cups shredded Mexican cheese
• 1 cup sour cream

Heat the oil in a deep frying pan. Cook onions for 3-5 minutes; add garlic and cook another 3-5 minutes. Add chicken, green chilis, cumin, chili powder, salt, and enchilada sauce.Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Reduce heat to low. Add sour cream, but DO NOT bring to a boil. It will cause the sour cream to curdle. Stir until the sour cream is mixed well and heated through. 

The sauce is now ready to eat or store. I prepped all mine for freezing so I can use it with pasta later. You can then serve the pasta with avocado, green onion, black olives, tomatoes, sour cream, or whatever you’d like.