Enchilada Chicken Spaghetti

Ingredients:

  • 8 ounces thin spaghetti, uncooked
  • 1 tablespoon canola oil
  • 3/4 cup chopped yellow onion
  • 2 cups shredded cooked chicken
  • 1 can Ro*Tel
  • 1 can  mild red enchilada sauce
  • 1 can tomato sauce
  • 1 cup shredded Mexican blend cheese

 

Directions

  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.
  2. 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.
  3. Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts.

Recipe courtesy of Hunts. 6 servings.