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 (18 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)
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  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.
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Ratings & Reviews
16 Reviews for Enchilada Chicken Spaghetti Skillet
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
I would add chopped jalapeño--as much or less depending on your heat tolerance, I no longer can tolerate a lot of heat so I only add ~1/2 a jalapeño, but I love the flavor of Mexican peppers so I would add a poblano and whatever other fresh Mexican pepper is in the store. I often use dried ancho chilies. Please do not use dried chile powder here. If you must, at least toast it in a hot dry skillet until the aroma develops--probably less than a minute. If you burn it, toss it and start over (been there done that) Also ranchero sauce is need instead of plain tomato sauce. I also would never use Italian pasta because I just don't see pasta with Mexican flavored. I might try this over rice or even turned this into a taco with fresh tomatoes and lettuce. And a bit of shredded cheese. Oh good lord, I'm hungry! And I apologize to you all: I'm a Californian. From San Diego at that!
Jeanne Brumbaugh,
Nov 11, 2014
Great recipe, and quick enough to make. I agree that it can use a little spicing up. To keep with the enchilada theme, I added some diced green peppers (hot) and a can of black beans. I also seasoned the chicken with chili powder and some garlic before baking it.
Sep 08, 2014
Not anything to rave about. I thought it was kind of bland. I cooked it according to directions. I even added corn and salsa to try to give it some flavor and it just didn't do it for me. Not something I'll make again.
Aug 24, 2014
I've done this several ways - spaghetti squash, Ronzini's high fiber pasta -- the rotini one and petite chopped tomatoes and used a green mild chili in it -- yum yum yum -- I don't eat corn -- sends up blood sugar and I also toss in a tasteless generic fiber to make it more low glycemic
Aug 22, 2014
This was really good - the whole family liked it, including a picky 10 year old boy.
Aug 18, 2014
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