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Enchilada Chicken Spaghetti Skillet Recipe
recipes

Enchilada Chicken Spaghetti Skillet

A Pot-Sized Pasta recipe with the flavor of chicken enchiladas made with spaghetti in a skillet

25
Prep Time
(MINUTES)
30
Total Time
(MINUTES)
6
Servings
4.6 of 5 (10 ratings) Review This Recipe | See All Reviews

Ingredients

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

Nutrition Information

390
Calories
13g
Total Fat
25g
Protein
Serving Size: 6 servings (1 cup each)
View Complete Nutrition Information >

Directions

  1. 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.
  2. 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.
  3. Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts.

Cook's 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.
Nutrition Information close
Amount per Serving
Calories 390  
  % Daily Value*
Total fat 13 g 20%
Saturated fat 5 g 25%
Cholesterol 61 MG 20%
Sodium 865 MG 36%
Carbohydrate 40 g 13%
Dietary fiber 3 g 12%
Sugars 5 g
Protein 25 g
Vitamin A   7%
Vitamin C   8%
Calcium   16%
Iron   12%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
8 Reviews for Enchilada Chicken Spaghetti Skillet
SORT BY
Excellent and so quick!! The R Tel tomatoes worked well. I added black beans and corn. Added more flavor and color. Yum yum yum!!
Liz,
Jul 28, 2014
2nd time to make this.. only thing i did different was boiling/ cooking my chicken and then gonna cook the spegetti in the chicken broth once the chicken is removed.. was even better this way..
sherry Morales eason,
Jul 21, 2014
At first, I didn't think I would like it as much, but we were looking for something new to try besides steak and whole chicken dishes. I used more mild things because I am not one for spicy food, except only every once in a while. I do recommend this item, Give it a try. If you already have some chicken laying around that you can use I only put about 9-10 dollars into this dish. So cheap and amazing. Try it!
James,
Jun 21, 2014
Just a note to an earlier post, Ro*Tel makes a mild version of the diced tomatoes and chilies. Much more child friendly!
Shir,
Jun 13, 2014
This is a quick & easy dish. I would suggest using RoTel "MILD" for less heat if you need to for taste.
Coto Mom,
Jun 12, 2014
Very easy and delicious. I added a chopped clove of garlic and about 1/2 cup of frozen corn to the sauce. Will definitely make again :)
Shell,
May 28, 2014
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