1 lb of regular spaghetti.
3 cups of shredded rotisserie chicken breast.
1 tbsp of olive oil.
1 chopped onion.
2 (4.5 oz) cans of chopped green chiles.
2 cloves of minced garlic.
1 tbsp of ground cumin.
1 tbsp of of chili powder.
1 tsp of smoked paprika.
¼ tsp of cayenne pepper.
3 (10 oz) cans of red enchilada sauce.
1-2 cups of freshly grated cheddar cheese.
Salt for taste.
Cook the spaghetti according the package instructions.
Heat a large skillet over medium heat then add oil. Add in onions and cook for 2 minutes or so until soft. Add in chopped green chiles undrained and cook for 5 more minutes. Stir in garlic and cook for 1 minute.
Add in cumin, chili powder, paprika and cayenne. Pour in enchilada sauce and simmer for 8 minutes.
Add in chicken and cook for 2 Minutes.
Add spaghetti in small batches and combine with the sauce.
Add in the cheese and Voila!
Easy, peasy and cheesy! This chicken Enchilada spaghetti is one of my favorites. It’s has a lot of flavors, it’s easy to make and no one can resist this goodness! Give it a try and let me know what you think