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Chicken Enchilada Skillet Spaghetti

Yields8 ServingsTotal Time35 mins

Chicken Enchilada Skillet Spaghetti brings some Mexican flavor to your pasta with this tasty twist on enchiladas using our Pot-Sized® Thin Spaghetti.

Pot-Sized® Thin Spaghetti with chicken and red enchilada sauce

Ingredients
 16 Pot-Sized Thin Spaghetti (1 package)
 2 chopped, cooked chicken
 9 mild enchilada sauce (1 can)
 0.25 tsp garlic powder
 1 cup light Alfredo sauce (from a jar)
 1 tbsp all-purpose flour
 garnishes: shredded cheddar cheese, chopped green onions, diced tomatoes
Cooking Directions
1

Cook pasta according to package directions; drain.

2

In a medium saucepan, over medium-high heat, stir together chicken, enchilada sauce, garlic powder, Alfredo sauce and flour.

3

Bring to a boil; reduce heat to a simmer and simmer for 5 to 10 minutes, stirring occasionally.

4

Add cooked spaghetti to enchilada sauce mixture and toss gently. Serve sprinkled with shredded Cheddar cheese, chopped green onions, diced tomatoes, or other favorites.

Nutrition Facts

0 servings

Serving size

6-8 Servings