Chicken Enchilada Pasta

Chicken Enchilada Pasta

3 chicken breasts, cooked and cubed

2 Tbl. oil

1 small onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 (4 oz.) can diced green chiles (I didn't add)

2 tsp. chili powder

1 tsp. cumin

2 (10 oz.) cans mild green enchilada sauce

2/3 c. mild red enchilada sauce

1 (6 oz.) can black olives, cut in half (I didn't add)

1 1/2 c. shredded Cheddar cheese

1 c. sour cream

chopped cilantro, opt.

1 (16 oz.) box pasta, cooked according to package directions   

Heat oil in a large skillet over medium heat.  Add the onion and red pepper and cook until tender, about 3-5 minutes.  Add the garlic and cook 30 more seconds.  Add the the cooked chicken, green chiles, chili powder, cumin, both enchilada sauces and the olives.  Let the sauce simmer for 10 minutes.  Add the cheese and stir until melted.  Stir in the sour cream and some chopped cilantro.  Once that is heated through (don't let it boil), add the cooked and drained pasta.