Chicken Enchilada Spaghetti



chicspaghetti (1)

Here’s a twist of chicken enchiladas wrapped with pasta. It threw my husband for a loop with the red sauce. He thought he was having chicken with spaghetti and pasta sauce. However, when his taste buds got a hold of the enchilada sauce his eyes lightened up. The difference is the shredded chicken, cheese and flavorful enchilada sauce. It all comes together in a snap with freezer items.



Whenever I make homemade enchilada sauce I double and freeze an extra quart bag. I also have shredded chicken stowed in the freezer from the grill, crock pot or stove top (shredded chicken and freezing tutorial here).I also freeze extra bags of pasta to have on hand. In this particular recipe, I made a hot batch of whole wheat thin spaghetti and added the thawed chicken and enchilada sauce. In goes the the Mexican cheese to further bind the ingredients and give it a ole’ twist.

Enjoy the ultra  quick version with your frozen ingredients on hand or make a fresh batch from start to finish. Either way, you won’t be sorry.



Chicken Enchilada Spaghetti

Ingredients

  • 16 oz. thin spaghetti, cooked (reserve 1/2 cup of cooked pasta water)
  • 2 cups enchilada sauce
  • 2 cups shredded cooked chicken
  • 2 cup Mexican or sharp cheddar cheese, divided
  • salt and pepper to taste
  • chopped cilantro, chopped avocado or sour cream, optional

Instructions



  1. Combine pasta, sauce, chicken and 1 1/2 cups cheese, salt and pepper. Add 1/2 cup pasta water to loosen consistency if needed. Water may not be needed if store-bought sauce is used.
  2. Mix lightly with tongs.
  3. Serve with additional cheese and garnish if desired
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chicken enchilada spaghtetti

Have you ever mixed traditional pasta with Mexican?



4 thoughts on “Chicken Enchilada Spaghetti

  1. Sarah

    Jackie, this was great! My kids (2, 5, & 7) asked for seconds! Thanks for putting such tasty recipes out there for all of us to make. I really appreciate it.

    Sarah

    P.S. I also made your enchilada sauce. Yummo!

    Altoghether, I cooked for 30 maybe 35 mins, tops.

    Reply
  2. Rozz

    I know this post has been around a while but I found it on Pinterest recently and tried it tonight–it was awesome!! I split it in half and put it in baking dishes, topped them with cheese, froze one, and baked one. The recipe is super easy, and the dish has great enchilada flavor without the tedious task of filling and rolling tortillas! Thanks for posting, this is a keeper.

    Reply
    1. admin

      Rozz, glad you enjoyed. I haven’t frozen it before so that’s good to know. I just use the frozen components and make it fresh, but it would be great to give to someone as a frozen meal. Blessings.

      Reply

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