Cook onion and garlic in a large skillet until softened.
Add chicken, chili powder, paprika, cumin, brown sugar, salt, and pepper. Cook until chicken is no longer pink in the center, about 5-7 minutes.
Stir in pasta, chicken stock and enchilada sauce. Bring to a boil and cook 10-12 minutes or until the pasta is al dente.
Stir in cheddar cheese and sprinkle extra on top. Garnish with tomatoes and cilantro, if desired.
Full recipe is linked below OR search for “Delicious Little Bites Chicken Enchilada Pasta” in your browser.
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.