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ENCHILADA CHICKEN SPAGHETTI SKILLET

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 8 tm ounces dry Pot-Sized
  • 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
DIRECTIONS

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.