Separate the meat from the rotisserie chicken and shred. Set aside along with the grated cheese and the chopped cilantro.
Preheat oven to 350 degrees Fahrenheit.
Prepare the Banza chickpea rotini according to package instructions. Pour into a colander and rinse with cold water. Set aside.
For the sauce, gather all the dry ingredients together (flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon) into a small bowl. In a medium-sized pot, heat the oil and add the flour mixture, whisking constantly for 1-2 minutes. Stir in the tomato paste. While whisking, pour in the broth making sure there are no lumps. Simmer mixture for 5-7 minutes until sauce has thickened. Remove from heat, whisk in the vinegar and season with salt and pepper.
Pour the rotini pasta into the sauce. If there is not enough liquid, or the enchilada sauce is too spicy, you can add a small can of tomato sauce. Mix in the shredded chicken and pour into a 9 x 13 casserole dish. Top with cheese and place the dish into the preheated oven on middle rack for 20-25 minutes, or until mixture is bubbling and top has started to brown. Remove from oven and serve warm. Top with cilantro.
