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Bring a large pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside (if it’s finished before the sauce).
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Heat the olive oil in a large skillet over medium-low heat. Add onions and cook until translucent. Add garlic, chili powder, and cumin; cook for only a minute, until fragrant. Stir in all of the enchilada sauce. Bring to a simmer; allow to cook for about 10 minutes, stirring occasionally. Remove from the heat and stir in the cheese until melted.
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Once the pasta is done, add it to the sauce and toss to combine. Serve with sour cream, tomatoes, avocado, green onions, or whatever toppings you’d like.