Monday, April 15, 2013

Chicken Enchilada Spaghetti


'Chicken Enchilada Spaghetti'
Source: Adapted from Tracey's Culinary Adventures


1/2 lb spaghetti
1 tablespoon olive oil
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
pinch of cayenne pepper (optional)
2 boneless, skinless chicken breasts, cooked and shredded (or shredded rotisserie)
1 can of red enchilada sauce (10 oz)
3/4 cup grated sharp cheddar cheese
fresh cilantro (or parsley), for garnish


1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, add the oil to a large skillet over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until the onions have softened, about 5 minutes.

3. Stir in the garlic, cumin, chili powder, paprika and cayenne, and cook for 1 minute, stirring constantly.

4. Add the shredded chicken and the enchilada sauce and stir to incorporate. Reduce the heat to low and add the cooked pasta to the skillet. Toss until the pasta is coated with the sauce.

5. Remove the pan from the heat and add the cheese, continuing to toss until melted and combined. Garnish with cilantro (or parsley) before serving.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife


  1. You look gorgeous. :) Thanks for the recipe.

  2. What a lovely picture of the both of you! I have been a recipe "stalker" of yours for quite a while, and have to say everything I've tried so far has been delicious! Well done, and thank you!

  3. Hey the recipe looks wonderful and i can't wait to try it! I was wondering how many it'll serve...

  4. Hey Kate! Well, it made a LOT. I'd say 4 adults. Even then, you may have some leftovers.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife