Cook pasta and set aside. Season chicken with salt and pepper, garlic powder, and cumin. Spray a large pan or nonstick skillet with cooking spray. Add chicken and cook over medium heat until chicken is cooked through (6-8 minutes).

Cube chicken.

Add enchilada sauce, sour cream, salt, and chili powder, stir to combine. Stir in cooked pasta and sliced tortillas. Add cheese and stir until melty. Top with avocado (optional), crunchy tortilla strips, and chopped cilantro.