Enchilada Chicken Spaghetti Skillet

By aggiebutch

Ingredients

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

Details

Servings 6
Preparation time 25mins
Cooking time 30mins
Adapted from readyseteat.com

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.