Cheesy Chicken Enchilada Pasta

Hello! Hello! I am here to amaze and wow you by sharing a wonderful new recipe! If  you like pasta and you like chicken enchiladas, well my friends, this recipe is for you! All credit goes to my fabulous, amazing,  neighbor Krista and her delicious blog Budget Gourmet Mom this was one of those recipes I knew I had to try as soon as it showed up in my RSS feed! I was NOT disappointed! Matt kept saying after every bite how good it was and as soon as he was done told me he couldn't wait until lunch the next day, so he could eat it again! Mmmm mmmm this was too GOOD not to share!!!

Stop over and check out Krista's blog and leave her some love if you try this one out!

 (picture from here)

 You will need:

1 lb bow tie pasta

2 chicken breasts, cubed and cooked

1 - 10 3/4 oz can cream of chicken of soup

1 - 4oz can diced green chilies

2 cups sour cream

1 small onion, diced

1 small can black olives, sliced

3 cups cheddar cheese, shredded

Enchilada Sauce:

1 - 8 oz can tomato sauce

1/3 cup water

1 tsp chili powder

1/4 tsp dried oregano

1/4 tsp cumin

1 clove garlic, minced

I got my enchilada sauce cooking first--it's SO delicious!! First of all I didn't know you could make your own so easily, second of all I had no idea it would be so YUMMY!!

**In a small saucepan mix all of the ingredients and bring to a boil, stirring occasionally. Cook for a few minutes for the ingredients to blend. Pour over the enchilada pasta or store in the refrigerator for later.

**Bring a large pot of water to boil and cook the pasta. 

**While the pasta cooks in a large bowl mix the soup, green chilies, sour cream, onions, olives and 1 cup of shredded cheese.

 **Once the pasta is al dente fold it into the soup mixture along with the cooked chicken.

**Pour into one 9x13 baking dish or two smaller rectangular dishes (she uses the disposable ones for freezing).

**Pour over enchilada sauce and sprinkle with the remaining cheese.

**Bake at 350° until cheese is melted and it's heated through, mine took about 20-25 minutes!

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