Step by step

Method

4 steps

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta until just al dente, then drain it; a little firmness keeps it from going soft in the sauce.

2. 2

   Warm the oil in a wide skillet over medium heat. Cook the diced onion for about 5 minutes, until soft and translucent, then add the garlic for 30 seconds. Add the sliced chicken, season with salt and pepper, and cook 5–7 minutes, turning once, until no pink remains and the thickest piece reaches 165°F.

3. 3

   Whisk the enchilada sauce and sour cream together in a bowl. Lower the skillet heat and pour in the sauce, stirring up any browned bits. Let it warm for 2 minutes without boiling.

4. 4

   Toss the drained pasta with the chicken and sauce. Scatter on the Monterey Jack and green onions, cover for 1–2 minutes until the cheese melts, and serve hot.