Cheesy Chicken Enchilada Pasta

For the pasta:
Bring a large pot of water to boil and cook the pasta.

While the pasta cooks, in a large bowl mix the soup, green chilies, sour cream, onions, olives and 1 cup of shredded cheese. Once the pasta is al dente, fold it into the soup mixture along with the cooked chicken.

Pour into one 9×13 baking dish or two smaller rectangular dishes (I like to use the disposable ones for freezing). Pour over enchilada sauce (see below) and sprinkle with the remaining cheese.

Bake at 350°F until cheese is melted and heated through.

For the enchilada sauce:
In a small saucepan, mix all of the ingredients and bring to a boil, stirring occasionally. Cook for a few minutes for the ingredients to blend. Pour over the enchilada pasta or store in the refrigerator for later.