- 2 Tbsp vegetable oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 lb. chicken breast
- 1 cup enchilada sauce
- ½ cup sour cream
- 12 oz. uncooked pasta
- 1 cup shredded monterrey jack
- 2-3 whole green onions
- Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with vegetable oil until soft and transparent (about five minutes). Meanwhile, slice the chicken into thin strips. Add the chicken to the skillet and cook until no longer pink (5-7 minutes).
- Make the enchilada sauce or warm up canned enchilada sauce. Whisk in the sour cream. Set aside. Shred the monterrey jack cheese (if not shredded already) and slice the green onions.
- Cook the pasta according to the package directions and then drain well in a colander. Combine the pasta, sauce, and chicken mixture either in the skillet (if it’s big enough) or in the pasta cooking pot. Taste to see if you want more salt or other seasonings. Sprinkle with shredded cheese and sliced green onions. Serve warm.