ENCHILADA CHICKEN SPAGHETTI SKILLET RECIPE - (4.5/5)

Enchilada Chicken Spaghetti Skillet Recipe - (4.5/5) image

Provided by á-175897

Number Of Ingredients 8

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

Steps:

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.