Corney Chicken Enchilada w/ yes...Pasta

I am on a honesty trip today....honestly.

I had to much going on for a day off, and well, I forgot to defrost any meat for dinner.

But I did have the leftovers from a baked chicken, and three ears of sweet bi-colored corn.

At first I was going to make a creamy chicken pasta, but here we go again, no milk, no cream.

Needless to say the hunt was ON. This was a true COOK'S CHALLENGE ( cause I still had strawberry freezer jam to make, so I was SOOOOOOOOO not into being experimental)!

This ended up being a really nice dish....honestly....I was suprised! I truely believe I could get kids to eat it.

This is what I had:

1 medium/small onion diced small

1/2 cup button mushrooms sliced

kernels from the cooked ears of three corn on the cobs

three cups of cubed roasted chicken

I warmed up a pan with some garlic olive oil and starting with the onion, combined all of the above.

To this I added one 12 oz jar of red enchilada sauce, reduced heat and simmered.

Boiled 8 oz of a bag of penne pasta,drained.

Served with a dollop of sour cream, and mexican shreded cheese.

I am pretty sure it would go well with rice too, or warmed flour tortilla's.

And I think next time, I might try it as a caserole with corn bread baked on top!