Chicken Enchilada Pasta

1 rotisserie chicken, pulled apart 

2 garlic cloves, minced

1 medium onion, diced

1/2 tsp. salt

1 package of Taco seasoning

1 tsp. cumin
Sliced black olives (drained) 

2 {10 oz.} cans green chili enchilada sauce

1 {10 oz.} cans red enchilada sauce
1 can Chunky Rotel with green chilies 

Sour cream for topping
Green onions, chopped for topping

Penne pasta

Shred your rotisserie.  Meanwhile boil pasta according to package and chop the veggies. 


Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic.
Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through. 
 Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.