| Boiled pasta | ½ packet |
| Chicken | 300 gm |
| Garlic paste | 1 tbsp |
| Oil | as required |
| Salt | to taste |
For enchiladas sauce:
| White flour | 2 to 3 tbsp |
| Onion paste | ½ cup |
| Garlic paste | 1 tbsp |
| Red chili powder | 1 tbsp |
| Tomato paste | 1 cup |
| Crushed cumin | ½ tsp |
| Crushed black pepper | ½ tsp |
| Basil | 1 pinch |
| Oregano | 1/3 tsp |
| Oil | 2 tbsp |
| Salt | to taste |
Method:
For pasta:
In hot water add ½ packet of pasta with 2 tbsp oil and boil for 10 minutes, and then put in chill water to cool. When pasta comes on room temperature grease it with oil and put it on aside. In a pan add 300 gm chicken with 1 tbsp garlic paste and salt to taste to fry and put it on a side. For sauce: in a pan add 2 to 3 tbsp white flour and 1 tbsp red pepper powder to suate and put it on a side. Heat 2 tbsp oil in a pan and add 1 tbsp garlic paste and ½ cup onion paste to fry. Then add 1 cup tomato paste, ½ tsp crushed black pepper, ½ tsp crushed cumin, salt to taste and 1 pinch basil to suate. Then add white flour mixture with as required water to cook till it turns thick. Now add 1/3 tsp oregano to mix with chicken and pasta and dish it out.