Chicken Enchilada Spaghetti Especial

Chicken Enchilada Spaghetti Especial Recipe

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Rachel Ruiz


Two of my favorite comfort foods in one! Super easy and inexpensive.

☆☆☆☆☆ 0 votes
15 Min
25 Min
Stove Top


boneless, skinless chicken breasts, cooked and cubed
1 Tbsp
olive oil
1/2 c
diced yellow onion
1/2 c
diced green pepper
cloves garlic, minced
1 tsp
unsweetened cocoa powder
10 oz
can mild enchilada sauce
1/2 c
sliced black olives
1 c
sour cream
1 c
shredded sharp cheddar cheese
12 oz
thin spaghetti noodles
green onions, sliced thin


1Add olive oil to a medium saucepan over medium heat. When hot, add onion and bell pepper and cook, stirring, until softened, about 2 minutes. Add garlic and cook an additional 30 seconds, until fragrant.
2Add cocoa powder and stir until vegetables are coated. Remove pan from heat. Stir in cubed chicken and enchilada sauce; set aside.
3Bring 8 quarts of water to boiling in a large pot. Add spaghetti and cook as directed. Drain pasta and return to warm pot over low heat. Quickly pour in chicken mixture and toss to combine. Add olives, sour cream, and shredded cheese to the pot, stirring frequently until ingredients are evenly distributed and cheese is melted.
4Remove pot from heat. Serve hot, with a dollop of sour cream and sprinkle of green onion and cheddar cheese, if desired.

About Chicken Enchilada Spaghetti Especial

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Mexican