chicken enchilada spaghetti

Name: Chicken Enchilada Spaghetti
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 ounce(s) spaghetti cooked and drained; 4 clove(s) garlic minced; 1 medium onion diced; 2 small chicken breasts cooked and shredded; 2 can(s) 15 oz. red enchilada sauce; 15 ounce(s) can corn drained; 15 ounce(s) can black beans drained; - salt and pepper to taste; 2 cup(s) sharp cheddar cheese shredded; - cilantro chopped for garnish

13 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Apr 29, 2017

Great recipe for leftover rotisserie chicken

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 ounces spaghetti cooked and drained
4 cloves garlic minced
1 medium onion diced
2 small chicken breasts cooked and shredded
2 cans 15 oz. red enchilada sauce
15 ounces can corn drained
15 ounces can black beans drained
- salt and pepper to taste
2 cups sharp cheddar cheese shredded
- cilantro chopped for garnish

How To Make chicken enchilada spaghetti

Step 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.
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