CHICKEN SPAGHETTI II RECIPE | ALLRECIPES
This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.
Provided by Teresa Simmons
Categories Chicken Pasta
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
- Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!
Nutrition Facts : Calories 283.1 calories, CarbohydrateContent 28.2 g, CholesterolContent 46.7 mg, FatContent 8.2 g, FiberContent 1.1 g, ProteinContent 23.3 g, SaturatedFatContent 4.3 g, SodiumContent 1173.9 mg, SugarContent 5.2 g
CHICKEN ENCHILADAS RECIPE | MYRECIPES
These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh tomato, avocado, cilantro, and green onion topping—the freshness livens up the dish.
Provided by MyRecipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350° for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
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