Enchilada Chicken Spaghetti Skillet Recipe

Enchilada Chicken Spaghetti Skillet

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

Prep Time
Total Time
4.3 of 5 (23 ratings) Review This Recipe | See All Reviews


  • 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

Total Fat
Serving Size: 6 servings (1 cup each)
View Complete Nutrition Information >


  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
21 Reviews for Enchilada Chicken Spaghetti Skillet
My family and I absolutely loved this recipe. However, the key additional ingredient needed was 8 ounces of light sour cream, which I added to the skillet and mixed with the rest of the ingredients, just prior to adding the spaghetti. This took a little of the spice out of the recipe, which was great for my kids (and me), and gave it a really nice flavor. I found that cutting up an already cooked rotisserie chicken worked the best, as it gave it a great flavor. Thank you for the recipe! I will definitely make this again.
May 09, 2016
Man this was really good!! even tho mine got a little burnt. But still tasted good.
Carl Sagan,
Apr 03, 2016
did you know that chickens and tuna are rather similar? for example:Besides humans, natural predators of tunas are orcas and sharks. Chickens can feel pain or distress.
Feb 16, 2016
Love it. It so good. It's the only thing my kids will eat it all gone.
Nov 22, 2015
It was very bland. It almost tasted Mexican and almost tasted Italian. It wasn't bad, but it was not good.
Jul 30, 2015
loveds this boiled my chicken and then cooked the pasta in the broth, added garlic powder and onion, flakes and celery. have made this several times yummy
sherry morales eason,
Mar 24, 2015

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