Ingredients:

• 1 box rotini pasta
• 1 28 oz. enchilada sauce
• 1 cup cream cheese
• 1 small onion, chopped
• 6 garlic cloves, chopped
• 1 small orange pepper, chopped
• 1 small yellow pepper, chopped
• 2 jalapeños, chopped
• ½ tsp cumin seeds
• 1 tbsp taco seasoning
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• ½ tsp cumin coriander powder (dhana jeeru)
• salt to taste
• 1 cup Mexican blend cheese
• chopped cilantro (optional)

Directions:

1. Cook the pasta according to box directions, I prefer mine al dente!
2. In a blender add the enchilada sauce and the cream cheese, blend until its smooth.
3. In a pan, heat some oil and add cumin seeds once the oil is hot. Add the onions once the cumin seeds start splattering, then add garlic and cook until the onions are translucent (about 3 minutes). Add the pepper and cook for another two minutes.
4. Add all the spices and a splash of water. Add the sauce and cook for about 1 minute. Add the cooked pasta to mixture and mix welland cook for about 2-3 minutes, and then turn off the heat.
5. Add the cheese and chopped cilantro if using, serve hot!

Notes:

• You can use any kind of pasta you have on hand.
• I use the Old El Paso enchilada sauce.
• Other topping options: scallions, chopped jalapeños, or even black olives.