Sprinkle over the salt, pepper, chili powder, cumin and oregano.
Add the green chiles and half of the green onions on top of the chicken. Save the remaining green onions for serving.
Pour over the enchilda sauce.
Place the lid on the slow cooker.
Cook on HIGH for 4 hours or on low for 6-8 hours.
When the cooking time is near done, cook your rotini noodles on the stovetop according to package directions. Do not overcook.
When the cooking time is done, shred the chicken with two forks. Stir the sour cream into the sauce.
Drain the noodles and add them to the pasta. Stir. Sprinkle over the cheese, place the lid back on the slow cooker and let the cheese melt. This will take about 10 minutes.
Serve each serving with a dollop of sour cream and a sprinkle of green onions.
You can use green enchilada sauce instead of red if desired. Though beware that the sauce will be a little runny compared to the red sauce.This pasta freezes well! Add the cooked pasta to freezer ziplock bags or to containers. Freeze for up to 3 months.Another cheese option is Monterey Jack. It's a milder cheese but goes great with red sauce.Boneless skinless chicken breasts are fine to use instead of breasts.Other topping ideas are: