– 1 tablespoon vegetable oil
– 1 cup diced onion
– 2 cloves garlic, diced
– 1 can (19 oz) enchilada sauce
– 1 (10 oz) can Rotel tomatoes
– 1 1/4 cup water
– 1.25 oz package taco seasoning mix
– 2 large boneless skinless chicken breasts, uncooked and diced
– 3 cups dried rotini pasta
– 2 cups shredded Mexican cheese
– Green onions, olives, diced tomatoes, and cilantro to garnish
Prep Time: 5 min
Cook Time: 4 min
Total Time: 19 min
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