Chicken Enchilada Pasta Skillet

INGREDIENTS

boneless skinless chicken breast, diced

1/4 tsp

each salt and pepper

1/4 tsp

garlic powder

1/4 tsp

cumin

12 oz

penne pasta, cooked until tender (use package's instructions)

2 cups

red enchilada sauce (I used mild)

2/3 cup

sour cream

1 tsp

salt (or to taste)

1/2 tsp

chili powder (or to taste)

corn tortillas (white or yellow), sliced into ½ inch strips

1/2 cup

shredded mexican-style cheese (monteray, jack cheese, whatever you like)

avocado, diced (optional)

1 cup

crunchy tortilla strips (you can find these with the salad toppings at your grocery store)

1/4 cup

cilantro, roughly chopped