Pre heat oven to 350F.
Heat a large, deep skillet over medium high heat, saute onion for about 3 minutes then add garlic and continue to cook for about 30 seconds more.
Add chicken, salt and pepper, cook until no longer pink.
In the mean time cook pasta al dente according to package directions.
In a sauce pan mix enchilada sauce, chicken broth, sour cream and add cumin and paprika. Heat up until for 3 minutes or until chicken is done.
Pour the sauce over the chicken, stir in the beans and cook for another 5 minutes.
If your skillet go into the oven, take ½ of the mixture out of the pan. Otherwise layer the recipe in a 13x9 casserole dish.
Layer half of the pasta over.
Pour the remaining sauce minus ½ a cup over the pasta.
Layer the rest of the pasta.
Pour the remaining sauce over.
Sprinkle cheese on top.
Cover the pan and bake in the center of your oven for 10 minutes or until cheese melted.
Turn on the broiler for about 2-3 minutes until the cheese gets nice and golden.
To serve:Top with chopped cilantro, green onions, diced tomato or olives.