INGREDIENTS
2 tbsp
olive oil
1 medium
onion
2 cloves
garlic
1 lb
chicken pieces
1/2 tsp
kosher salt
4 ozs
fire-roasted tomatoes
19 ozs
enchilada sauce
14 ozs
chicken broth
1/2 lb
rotini pasta
1/4 cup
sour cream
2 cups
monterey jack cheese
1 serving
fresh cilantro