Chicken Enchilada Pasta

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3-4 boneless, skinless chicken breasts, thinly sliced
1 cup enchilada sauce
¹⁄₂ cup sour cream
1 pound pasta
1 cup monterrey jack cheese, shredded
1 bunch green onions, chopped

Instructions
1. Heat oil in large skillet over medium heat.  Add onion and garlic and cook until softened, about 5 minutes.  Add chicken to skillet and cook until no longer pink, about 5 to 7 minutes. 

2. Bring large pot of water to boil and cook pasta as instructed by packaging.  Drain well. 

3. Combine pasta, sauce, sour cream, and chicken mixture in pot or skillet.  Cook over low heat until heated through.  Top with shredded cheese and green onions. 

Comments
This recipe is from Budget Bytes.  A while back I started using Rick Bayless’s taco sauce when I made tacos and then I picked up a pouch of enchilada sauce.  I knew I didn’t want to make enchiladas, but I had been keeping my eyes open for something to use the sauce for.  This recipe caught my eye and it turned out great!  We all enjoyed it quite a bit!