At any given moment there are 5-10 half-empty boxes of pasta in my pantry. It’s not like I forget this fact when I’m in the pasta aisle weighing my options, but I’m oddly particular about specific shapes for certain recipes, so inevitably I grab another box. Mostly under the “it’s only a dollar and it lasts forever” mentality.
Our cabinet and pantry space is fairly limited though, and the last few times I’ve returned from the store it’s been a challenge to make everything fit. I’ve even resorted to handing Shane the things I know have to be shoved into the pasta cabinet when we’re putting groceries away. Such a nice wife π It would be fair to say we’ve reached a breaking point, and I have resolved to use what we have before buying any more pasta.
This chicken enchilada spaghetti was part of the solution to not only the pasta issue – I combined three random types of spaghetti (angel hair, thin and regular, I think) to make it happen – but it also solved the problem of some leftover shredded chicken languishing in the fridge. I asked Shane before adding it to the menu, and he seemed hesitant, but he fell in love upon taking his first few bites! It was a big hit for me too – not only is it flavorful, but it’s one of the most simple dinners ever. Easily on the table in under 30 minutes, which definitely cannot be said about most traditional enchilada recipes. It’s already on the menu again, and this time the reason has nothing to do with trying to use up pasta π
Chicken Enchilada Spaghetti
barely adapted from How Sweet It Is
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
2 boneless, skinless chicken breasts, cooked and shredded
1 (10 oz) can of red enchilada sauce
3/4 cup grated sharp cheddar cheese
fresh cilantro, for garnish
Cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.
Meanwhile, add the oil to a large skillet set over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the garlic, cumin, chili powder, paprika and cayenne, and cook for only a minute or so, stirring constantly – just until the garlic is fragrant and the spices are toasted. Add the chicken and the enchilada sauce and stir to incorporate. Reduce the heat to low and add the pasta to the skillet. Use tongs to toss until the pasta is coated with the sauce. Remove the pan from the heat and add the cheese, continuing to toss until melted and combined. Garnish with cilantro before serving.
I have so many different kinds of half used pastas in my pantry too! Need to make this pasta.
Ooh what a great idea for lonely pasta odds and ends! This looks like a weeknight meal I could do. π
i *always* have at least 5 half-empty pasta boxes in the pantry, so you’re in good company! this pasta looks delicious – will try it this week! =)
HOLY COW! i love that you turned this into an incredible spaghetti!
Need, need, need this in my life, pronto!
I love this! Enchiladas are a favorite in our house. My husband has a tomato aversion (we’re working on it) so I think I’ll try it with green enchilada sauce. Awesome!
This was a great meal, I can’t wait to have it again! Thanks for making it!
Hi Tracey! Just wondering which brand of red enchilada sauce that you use?
@Christina – I *think* I used Old El Paso (the mild one) when I made this dish. I have a recipe for homemade sauce bookmarked that I might try if I have time when I make the recipe again. Just for fun though, as I thought the dish was great with the store-bought π
This looks really good. I don’t like enchiladas mostly because I don’t like Mexican food, but this seriously looks delicious π
Spice and delcious chicken spaghetti! It’s only breakfast time but I would take it! π
I saw this and immediately thought of the spaghetti tacos from the iCarly Nickelodeon show. I love your idea and I know my girls will love it too. Thanks!
Love how the cilantro gives it some good color! I’m gonna make this because I have shredded chicken just waiting to be used up in the fridge.
We love chicken enchilada in my house, so if you mix it with spaghetti it can only be good!
1. I am super picky about pasta shapes too. Sometimes I crave angel hair, and other times only bowtie will do.
2. I made enchiladas for dinner last night and thought “I should make enchilada pasta with the leftover sauce.” And then I see this. DONE AND DONE! Looks delish!
I haven’t had spaghetti in years!!
This is going on the menu next week! LOVE IT!
Yep! Lots of pasta boxes in my pantry, too. Different kinds, different amounts. Good idea to mix the ones that are ‘a like’. This is going onto my try it soon list. Looks deliclious.!
Oh my god you’re killing me with the easy/mouthwatering recipes. And I know how you feel with the random bits of pasta – story of my life. For some reason penne does not work for everything and certain sauces seem to taste better with certain pastas.
Will definitely have to make this for the bf and me one night though π so simple how could I not?
This would be a huge hit with my boys! And yeah, I have the same pasta problem and every once in awhile I go nuts and decide I have to use it all RIGHT AWAY so we eat nothing but pasta for weeks.
If this doesn’t say “crowd-pleaser” I don’t know what does. This would make a perfect contribution to this month’s Supper Club! I hope you’ll join us, Tracey!
Made this for dinner a couple of nights ago and it was delicious! Thanks!
Just had this for dinner. Made my own sauce and am thinking of adding a small can of Rothwell to spice it up a notch. Husband even liked it.