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Sautee onions and garlic in olive oil until they start to soften.
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Season chicken breasts with salt and pepper.
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Add chicken to pan and cook until it starts to brown.
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Add can of green chilies to pan and cook about another minute.
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Add enchilada sauce, chicken broth, and pasta to the pan.
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Bring mixture to a boil, then cover and reduce heat to low.
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Let pan simmer, covered for 15-20 minutes until pasta is tender.
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Remove pan from heat and stir in sour cream.
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Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so.
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Optional - Sprinkle with freshly chopped cilantro.