Enchilada Chicken Spaghetti Skillet Recipe 455

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CHICKEN ENCHILADA PASTA



Chicken Enchilada Pasta image

I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Provided by Lori Bachner Carey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
  • Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
  • Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
  • Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g

ENCHILADA CHICKEN SPAGHETTI SKILLET RECIPE - (4.5/5)



Enchilada Chicken Spaghetti Skillet Recipe - (4.5/5) image

Provided by á-175897

Number Of Ingredients 8

8 ounces dry Pot-Sized™ Thin Spaghetti, uncooked
1 tablespoon Pure Wesson® Canola Oil
3/4 cup yellow onion, chopped
2 cups cooked chicken, shredded
1 (10-ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 (10-ounce) can mild red enchilada sauce
1 (8-ounce) can Hunt's® Tomato Sauce
1 cup Mexican blend cheese, shredded

Steps:

  • Cook spaghetti according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add chicken, drained tomatoes, enchilada sauce and tomato sauce to skillet; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally. Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts. Tip: Pot-Sized Thin Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Thin Spaghetti is not available, break regular thin spaghetti in half for this recipe.

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