4.8
(17)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with vegetable oil until soft and transparent (about five minutes). Meanwhile, slice the chicken into thin strips. Add the chicken to the skillet and cook until no longer pink (5-7 minutes).
Step 2
Make the enchilada sauce or warm up canned enchilada sauce. Whisk in the sour cream. Set aside. Shred the monterrey jack cheese (if not shredded already) and slice the green onions.
Step 3
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 (if it’s big enough) 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.
Your folders
healthyishfoods.com
4.8
(4)
30 minutes
Your folders
healthyishfoods.com
Your folders
pressurecookingtoday.com
4.4
(19)
4 minutes
Your folders
therecipecritic.com
10 minutes
Your folders
bakedbyrachel.com
30 minutes
Your folders
themagicalslowcooker.com
5.0
(3)
360 minutes
Your folders
halfbakedharvest.com
5.0
(1)
15 minutes
Your folders
tablefortwoblog.com
4.6
(14)
15 minutes
Your folders
bettycrocker.com
4.5
(52)
Your folders
tasteofhome.com
4.5
(20)
20 minutes
Your folders
budgetbytes.com
4.8
(45)
20 minutes
Your folders
number-2-pencil.com
20 minutes
Your folders
tasteofhome.com
4.5
(8)
15 minutes
Your folders
bettycrocker.com
5.0
(4)
Your folders
lecremedelacrumb.com
4.9
(48)
25 minutes
Your folders
kristineskitchenblog.com
4.8
(4)
35 minutes
Your folders
delish.com
4.6
(12)
Your folders
myrecipes.com
Your folders
thehalfemptysaltshaker.com