Chicken Enchilada Pasta

This one is really simple, but Kyle and I are unsure about the sauce. It was missing something when we first tasted it before I served it. I ended up adding some more ingredients for a little bit of flavor. 

The whole dish still cost me under $7 to make it. You can't beat that, plus with just the 2 of us, I have leftover for lunch the next day and still some.

Before I added the cheese and green onions

Ingredients:

2 Tbsp. vegetable oil

1 medium onion, diced

2 cloves garlic, minced

1 lb. chicken breast, uncooked

1 cup enchilada sauce

1/2 cup sour cream

12 oz. uncooked pasta

1 cup shredded Monterrey jack cheese

2-3 whole green onions

*I added:

crushed red pepper flakes

salt

Tony's creole 

What To Do:

• Dice the onion and mince the garlic
• In a large skillet, heat vegetable oil and then add the onion and garlic
• Cook until soft and transparent
• Meanwhile, slice the chicken into thin strips
• Add chicken to skillet and cook until no longer pink
• *When chicken is almost done, add the crushed red pepper flakes, salt and creole
• While chicken is cooking, warm up the enchilada sauce and then whisk in the sour cream
• Set aside and then slice the green onions
• Cook pasta and then drain
• Combine the pasta, sauce, and chicken mixture 
• Sprinkle with shredded cheese and sliced green onions