Ingredients:
1 boneless skinless chicken breast, diced
1/4 teaspoon each salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon cumin
12 ounces penne pasta, cooked until tender
2 cups red enchilada sauce
2/3 cup sour cream
1 teaspoon salt, to taste
1/2 teaspoon chili powder, to taste
6 corn tortillas (white or yellow), sliced into 1/2 inch strips
1/2 cup shredded mexican-style cheese
1 avocado, diced, optional
1 cup crunchy tortilla strips
1/4 cup cilantro, roughly chopped
Directions:
Cook pasta according to package.
Set aside.
Season chicken with salt and pepper, garlic powder, and cumin.
Spray a large pan or nonstick skillet with cooking spray.
Add chicken and cook over medium heat until chicken is cooked through, about 6-8 minutes.
Add enchilada sauce, sour cream, salt, and chili powder, stir to combine.
Stir in cooked pasta and sliced tortillas.
Add cheese and stir until melted.
Top with avocado, crunchy tortilla strips, and chopped cilantro.
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