INGREDIENTS
3 cups of shredded rotisserie chicken breast.
1 tbsp of olive oil.
1 chopped onion.
2 (4.5 oz) cans of chopped green chiles.
2 cloves of minced garlic.
1 tbsp of ground cumin.
1 tbsp of of chili powder.
1 tsp of smoked paprika.
¼ tsp of cayenne pepper.
3 (10 oz) cans of red enchilada sauce.
1-2 cups of freshly grated cheddar cheese.
Salt for taste.
Cook the spaghetti according the package instructions.
Heat a large skillet over medium heat then add oil. Add in onions and cook for 2 minutes or so until soft. Add in chopped green chiles undrained and cook for 5 more minutes. Stir in garlic and cook for 1 minute.
Add in cumin, chili powder, paprika and cayenne. Pour in enchilada sauce and simmer for 8 minutes.
Add in chicken and cook for 2 Minutes.
Add spaghetti in small batches and combine with the sauce.
Add in the cheese and Voila!
Heat a large skillet over medium heat then add oil. Add in onions and cook for 2 minutes or so until soft. Add in chopped green chiles undrained and cook for 5 more minutes. Stir in garlic and cook for 1 minute.
Add in cumin, chili powder, paprika and cayenne. Pour in enchilada sauce and simmer for 8 minutes.
Add in chicken and cook for 2 Minutes.
Add spaghetti in small batches and combine with the sauce.
Add in the cheese and Voila!
