I had no idea what to say today.
Last night I asked Mr. How Sweet what I should write about this enchilada spaghetti. He didn’t get to try it because he had to leave for work, and I ended up making it for my brother and myself — not saving any for him. He’s kind of obsessed with enchiladas, so this was borderline sacrilege.
He suggested I talk about how I’m addicted to watching the awful 90210 remake every week. Clearly someone was in a snarky mood — he was eating a sandwich while I had photos of pasta he missed out on.
Then he joked I should admit our secret love of the Pizza Hut buffet. Fine — guilty as charged. But back to the food: enchiladas are special around here. Not just because I make them often or because they’re cheesy and a perfect excuse for margaritas, but because they were the first meal I made for us as a couple years ago.
I get bored easily and like to reinvent classics. If I didn’t, my husband would eat plain ground turkey, plain egg whites and plain whole wheat angel hair every night. So I take comfort in familiar flavors while changing the form — hence enchilada flavors tossed with spaghetti. He hinted I should make this for him tonight so the whining stops. Fair enough.
Chicken Enchilada Spaghetti
Serves 2–4
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 2 garlic cloves, minced or pressed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1/2 pound dry whole wheat spaghetti
- 1 (10-ounce) can red enchilada sauce
- 3/4 cup freshly grated sharp cheddar cheese
- Cilantro for topping
Instructions
Bring a pot of salted water to a boil and cook the spaghetti according to package directions. While the pasta cooks, heat a large skillet over medium heat and add the olive oil.
Add the chopped onion and peppers with a pinch of salt and pepper and sauté until the vegetables are soft, about 5–6 minutes. Add the garlic and cook another 1–2 minutes. Stir in the shredded chicken, cumin, cayenne, smoked paprika and chili powder, then pour in the enchilada sauce. Reduce the heat to low.
Drain the cooked pasta and add it to the skillet. Fold in the cheddar cheese and mix thoroughly until everything is well combined. Toss with tongs to coat the pasta evenly. Serve immediately topped with plenty of fresh cilantro.
Cookies. Tomorrow. Be here. Or be online. Either works.