June 16, 2026
URL: https://www.ro-tel.com/recipes/mexican-dinners/enchilada-chicken-spaghetti-skillet-7087
- Prep time 25 minutes
- Total time 30 minutes
- Servings 6
Ingredients
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8 ounces dry Pot-Sized(tm) Thin Spaghetti, uncooked
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1 tablespoon canola oil
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3/4 cup chopped yellow onion
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2 cups shredded cooked chicken
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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1 can (10 oz each) mild red enchilada sauce
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1 can (8 oz each) Hunt's® Tomato Sauce
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1 cup shredded Mexican blend cheese
Nutrition Information
388 calories, 40g carbs
Directions
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Step one
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.
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Step two
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.
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Step three
Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts.
Tips
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.