Tuesday, October 2, 2012

Chicken Enchilada Spaghetti

Take the deliciousness of traditional chicken enchiladas, skim off the multi-step cooking method, and you get this dish. It's easy, quick (start to finish, 20 minutes at most), and delicious!

You can use any pasta shape you want; spaghetti was cheap so that's what I went with. You could also swap in your favorite homemade enchilada sauce but I went with easy and picked up a bottle at Trader Joe's.

Chicken Enchilada Spaghetti
1/2 lb spaghetti
1 tablespoon olive oil
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
pinch of cayenne pepper
2 boneless, skinless chicken breasts, cooked and shredded (I used rotissere)
1 (10 oz) can of red enchilada sauce
3/4 cup grated sharp cheddar cheese
fresh cilantro, for garnish

Cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.

Meanwhile, add the oil to a large skillet set over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the garlic, cumin, chili powder, paprika and cayenne, and cook for only a minute or so, stirring constantly - just until the garlic is fragrant and the spices are toasted. Add the chicken and the enchilada sauce and stir to incorporate. Reduce the heat to low and add the pasta to the skillet. Use tongs to toss until the pasta is coated with the sauce. Remove the pan from the heat and add the cheese, continuing to toss until melted and combined. Garnish with cilantro before serving.

Source: Tracey's Culinary Adventures

See Aimee Cook

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