One-Pan Chicken Enchilada Pasta

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

Cilantro, fresh

2 cloves

Garlic

1 4 ounce can

Green chiles, fire-roasted

1/2

Yellow onion, medium

1 14 ounce can

Chicken broth, low-sodium

1/2 lb

Rotini pasta, dried

1/2 tsp

Kosher salt and freshly ground pepper

2 tbsp

Olive oil

2 cups

Monterey jack cheese

1/4 cup

Sour cream

1 19 ounce can

Green chile enchilada sauce, medium or mild