enchilada chicken spaghetti...

Tonight I decided to be true to my roots and whip up a quick and easy tex-mex dinner! I found a recipe on Pinterest for a chicken spaghetti recipe that used Rotel. I was intrigued... So I took the recipe and adapted it some to make what I am calling enchilada chicken spaghetti. to view the original recipe you can go to Just a Pinch Recipes. Here my version of the meal:

Ingredients:

1 can of shredded, cooked chicken breast. (you can cook and shred the chicken yourself if you prefer)

1/2 of a 13 oz. pkg. of spaghetti (I used whole wheat spaghetti)

1 can Rotel (I used the "hot" Rotel but you can use original or mild)

1 can cream of chicken soup

8 oz. of Velveeta (about 1/4 of the block)

2 tbs. butter

3-4 green onions, chopped

1/4 cup sour cream

chili powder

ground cayenne pepper 

garlic salt

Directions:

1. cook the pasta until soft, drain and set aside

2. In the same pot, melt butter and saute the green onions for about 2-3 minutes

3. add in can of rotel, can of cream of chicken soup, chicken and spaghetti and mix well

4. cut the velveeta into small cubes and slowly stir into the spaghetti until fully melted

5. stir in sour cream

6. add chili powder, cayenne pepper, and garlic salt to taste. (I do not want to give you exact measurements here, because its best to slowly add until you find the amount that tastes best to you. I like mine really spicy so I added more of the chili powder and cayenne pepper than most people would probably want - including my husband! oops!)

7. serve and enjoy!

(this recipe feeds 2-3 people)

my suggested pairings: corn, tortilla chips, and margaritas!

enjoy!

-holly