The deliciousness of traditional chicken enchiladas without the multi-step cooking method! This pasta is easy, quick, and tasty - dinner is just 20 minutes!
A lot of good Mexican food isn't made quickly; tamales, enchiladas, carnitas - they all take time. Good things come to those who wait! But sometimes, I've had a long day and just need something delicious and quick that'll satisfy my enchilada craving. This recipe is perfect!
It's absolutely one of our favorite weeknight meals and we're usually trying to beat the other to the leftovers. I've shared it before but it needed another look :)
You're just 20 minutes from a big bowl of cheesy pasta!
Chicken Enchilada Spaghetti
8 ounces 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 cups shredded cooked rotisserie chicken
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. Add the chicken and 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: adapted from Tracey's Culinary Adventures