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Bring a large pot of salted water to a boil, and preheat your oven to 350.
In a small bowl, combine the tomatoes, scallions and a pinch of salt. Let this sit while you prepare the rest.
Boil the chicken until cooked through, 10-15 minutes. While it’s cooling on a cutting board, use the same water to boil the pasta, until just shy of al dente, about eight minutes.
In a large bowl, whisk together the softened cream cheese and the enchilada sauce. Once the pasta is cooked, whisk in about a cup of the starchy pasta water. It will seem thin now, but the casserole absorbs it all in the oven. Add the pasta and chicken to the sauce, then transfer it to a casserole dish. (8x13 is fine) Sprinkle the grated cheese over the casserole, and bake for 30 minutes, or until the cheese is browned and bubbly.
Garnish with your marinated tomatoes and scallions and serve immediately!
Serves 4-6.