Chicken Enchilada Spaghetti

barbara lentz


Great recipe for leftover rotisserie chicken


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 8 oz
    spaghetti cooked and drained
  • 4 clove
    garlic minced
  • 1 medium
    onion diced
  • 2 small
    chicken breasts cooked and shredded
  • 2 can(s)
    15 oz. red enchilada sauce
  • 15 oz
    can corn drained
  • 15 oz
    can black beans drained
  • ·
    salt and pepper to taste
  • 2 c
    sharp cheddar cheese shredded
  • ·
    cilantro chopped for garnish

How to Make Chicken Enchilada Spaghetti


  1. Saute the onion and garlic in a little oil in a large Dutch oven. Add the enchilada sauce, corn, black beans, and chicken. Cook 5 minutes. Stir in the cooked spaghetti. Cook 2 minutes. Season with salt and pepper. Serve topped with cheese and cilantro.

Printable Recipe Card

About Chicken Enchilada Spaghetti

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

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