INGREDIENTS
1 tbsp
extra virgin olive oil
3/4 cup
diced onion
1 clove
garlic, minced
2 cups
cooked, shredded chicken
2 cans
each) Old El Paso Mild Red Enchilada Sauce
1 cup
chicken broth
8 oz
rigatoni, or other short cut pasta
1 1/2 cups
shredded cheddar cheese, divided
desired toppings (I like halved grape or cherry tomatoes, diced avocado and cilantro)