Enchilada Chicken Spaghetti Skillet

By á-175897

Ready in only 30 minutes, this flavorful spaghetti gets a cheesy, chicken enchilada overhaul to switch things up.

Ingredients

• 8 ounces dry Pot-Sized™ Thin Spaghetti, uncooked
• 1 tablespoon Pure Wesson® Canola Oil
• 3/4 cup yellow onion, chopped
• 2 cups cooked chicken, shredded
• 1 (10-ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1 (10-ounce) can mild red enchilada sauce
• 1 (8-ounce) can Hunt's® Tomato Sauce
• 1 cup Mexican blend cheese, shredded

Preparation

Step 1

Cook spaghetti according to package directions.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.

Add chicken, drained tomatoes, enchilada sauce and tomato sauce to skillet; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.

Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts.

Tip:

Pot-Sized Thin Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Thin Spaghetti is not available, break regular thin spaghetti in half for this recipe.