Brown the ground meat in a large skillet with a lid over medium heat, about 5 minutes. Add the onions, Hatch chilies, and taco seasoning and cook, stirring occasionally, for 3 minutes. Add the enchilada sauce and chicken broth and bring to a boil. Add the pasta and cook, stirring occasionally for 10-12 minutes or until the pasta is cooked and the sauce has thickened.
Stir in the sour cream and ½ cup cheese. Sprinkle the remaining cheese on top, cover the pan, turn off the heat and let sit until the cheese melts.