2cupsshredded, cooked chicken(rotisserie is perfect)
8ouncesrigattoni pasta, cooked and drained(reserve 1 cup of pasta water)
1cupshredded sharp cheddar cheese
sour cream/yogurt, sliced olives, diced green onions(to garnish)
Instructions
Cook pasta and drain, reserving 1 cup of water.
Heat oil in a large skillet. Add the onion and cook until soft, about 3 minutes.
Add garlic, stir and cook for one minute.
Add enchilada sauce and stir in yogurt/sour cream.
Add the chicken and stir to combine.
Add drained pasta and stir to coat. If sauce is too thick, add the reserved pasta water 1/4 cup at a time.
Sprinkle cheese over pasta mixtures, cover and reduce heat to LOW. Heat until cheese is melted and mixture is bubbly.
Serve with sour cream/yogurt, sliced olives, and green onions.
Notes
The thickness of your enchilada sauce will determine how much water you need. We're not making soup, the sauce just needs to be thin enough to cover the pasta evenly.