Friday, September 9, 2016


  • 1 lb spaghetti (regular, not thin)
  • Shredded rotisserie chicken breast, about 3 cups
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 3 cans red enchilada sauce, 10 oz each
  • 1-2 cups freshly grated cheddar cheese
  • salt, to taste
  • 2 cans chopped green chiles, 4.5 oz each
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder

How to Make It

  • Boil spaghetti in salted water according to directions on box for al dente. Meanwhile, heat a large skillet over medium heat, then add olive oil. When smoking, add onions and cook for a couple minutes, until soft. Add chopped green chiles, undrained. Cook for another 5 minutes. Add garlic and stir for one minute. Stir in cumin, chili powder, paprika and cayenne. Pour in enchilada sauce and let simmer for about 8 minutes, until sauce has reduced a bit. Add chicken and heat through, about 2 minutes. Turn off the heat. Using tongs, add spaghetti in small batches to the sauce and combine.

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