Chicken Enchilada Pasta

Directions

Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with vegetable oil until soft and transparent . Meanwhile, slice the chicken into thin strips. Add the chicken to the skillet and cook until no longer pink . Make the enchilada sauce or warm up canned enchilada sauce. Whisk in the sour cream. Set aside. Shred the monterrey jack cheese 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 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.