07 Aug
Chicken Enchilada Skillet Spaghetti
August 7, 2016
Chicken Enchilada Skillet Spaghetti brings some Mexican flavor to your pasta with this tasty twist on enchiladas using our Pot-Sized® Thin Spaghetti.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6-8 Servings
Ingredients
16 oz. Pot-Sized Thin Spaghetti (1 package)
2 cups chopped, cooked chicken
9 oz. mild enchilada sauce (1 can)
1/4 tsp garlic powder
1 cup light Alfredo sauce (from a jar)
1 tbsp all-purpose flour
garnishes: shredded cheddar cheese, chopped green onions, diced tomatoes
Directions
1Cook pasta according to package directions; drain.
2In a medium saucepan, over medium-high heat, stir together chicken, enchilada sauce, garlic powder, Alfredo sauce and flour.
3Bring to a boil; reduce heat to a simmer and simmer for 5 to 10 minutes, stirring occasionally.
4Add cooked spaghetti to enchilada sauce mixture and toss gently. Serve sprinkled with shredded Cheddar cheese, chopped green onions, diced tomatoes, or other favorites.
Cook’s Tip
Use rotisserie chicken or canned white meat chicken for a quick dinner prep idea.
2 Reviews
Katy L
March 20, 2019
Pretty tasty … and easy! Made for church potluck and was very popular. Crockpot came home empty!!! I added a can of diced tomatoes. Someone suggested adding tomatoes with Chile’s. Maybe next time.
Kathy S
August 24, 2021
Made this on Sunday for a different type of pasta meal. I decided to make it harder by making homemade Alfredo Sauce, but it was well worth it. Was still quick and easy with lots of flavor. Will definitely cook it again.