An easy one pan dinner recipe for busy weeknights.
In a skillet over medium heat, cook the chicken and the green onion until chicken is no longer pink.
Sprinkle chicken with taco seasoning. Stir.
Add the enchilada sauce, chicken broth, and pasta. Bring to a boil.
Reduce the heat to simmer. Cover skillet with a lid and cook for 10 minutes.
Remove the lid and let simmer for five extra minutes until liquid is gone.
Add the green chilies, olives, and one cup of grated cheese. Stir to combine.
Sprinle with remaining two cups of grated cheese and garnish with cilatro leaves, if desired.
Serve and enjoy!