Get out and measure your ingredients.
Bring a pot of water to a boil. Add the diced chicken, guajillo peppers, chipotle, garlic, ½ the yellow onion, lime juice, fresh oregano sprigs, and cloves. Lower heat to a simmer, cover and cook for 15 minutes.
While the peppers soften, bring a second pot of water to a boil and cook the spaghetti according to the package- subtract 2 minutes from the suggested cooking time. Drain and toss with a dash of olive oil to prevent sticking. Set aside.
Preheat the oven to 375*
Grate the cheese and toss with ½ the taco seasoning packet.
Remove peppers, garlic, and yellow onion from the water along with ¼ cup of the water. Remove the stems from the peppers.
Add all to a food processor or blender along with the sun dried tomatoes. Purée.
Heat a frying pan over medium high heat. Once hot, swirl with canola oil and add remaining diced yellow onion.
Sauté for 2 minutes, then add the diced chicken.
Sauté for 2 minutes to lightly brown the chicken.
Pour in the diced tomatoes, remaining ½ of the taco seasoning packet, and puréed peppers.
Stir well. Cover and cook for 10 minutes.
Pour chicken and sauce into a large bowl with the spaghetti.
Stir in ½ of the cheese until incorporated.
Then transfer to a casserole dish.
Cover the top of the dish with remaining cheese and place into the oven. Bake for 20 minutes.
Remove from heat and let cool for 5 minutes. Top with pico de Gallo, chopped cilantro and lime wedge.
Enjoy every bite!