INGREDIENTS
10 ozs
canned tomatoes
19 ozs
enchilada sauce
2 cloves
garlic
6 servings
green onions
2 cups
mexican cheese
1 cup
onion
3 cups
rotini pasta
2 larges
skinless boneless chicken breasts
1 1/4 ozs
taco seasoning mix
1 tbsp
vegetable oil
1 1/4 cups
water