Boil the pasta.
Finely chop 1 onion and put aside.
Open the can of tomatoes, drain and mix with onions.
Put 1/2 tbsp of cooking oil in a frying pan and heat it up, place the thawed chicken in the pan and sprinkle salt and pepper over it as you are frying all sides until no longer pink.
Place the chicken in a baking tray and season with taco seasoning and garlic powder.
Sauté the onions and tomatoes in the same frying pan where you just had the chicken in.
Once that is done, add a pinch of flour to the chicken, drizzle over the enchilada sauce, add the sautéd vegetables and the pasta.
Mix it all together and add cheese to your liking.
Pre-heat oven to 400° and cover the tray with aluminum foil and place inside the oven and bake for 30 min.