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  • Lynds
    • Jan 4, 2021
    • 3 min read

Enchilada Spaghetti!

Weird right? You should try it!


This post contains affiliate links, and I may receive a small commission if you purchase through them.

I'm not sure what made me think of making this meal.... I agree it had a 50/50 success rate for being delicious or just strange..... I'll spoil the ending .....It was delicious! and incredibly easy to turn out on a week night!




I started with some antibiotic free chicken breasts and cubed them up into bite sized pieces.


Once cubed I tossed and coated the chicken with:

2 Tbsp chili powder

1 Tbps cumin

2 Tbsp minced onion

1 Tbsp garlic powder and

1 tsp of pepper


Use some high heat oil and sauté the chicken up while boiling the water in a different pot for the spaghetti.



Once the spaghetti is ready for the pot, its time to make the sauce and saute the veggies! This is easy because it incorporates a series of ready made sauces to make you life easier.







So for the sauce... I think this would taste perfect without the chipotle in adobo but if you like spice, definitely include it. I wanted this sauce to be slightly creamy but obviously dairy free so to do this I added dairy free cream cheese and cashew milk... there is also a third healthy ingredient I will share shortly.




You need a blender if you are using the chipotle because they come whole in the can and they need to get blended, otherwise the ingredients can be stirred by hand.


Add about 1/2 cup of enchilada sauce to 1/2 cup of tomato pasta sauce.

Add 1/4 cup of plain dairy free cream cheese and (if you choose) a small can of chipotles. Mix well. This should not be thick but if it is add the cashew milk in small portions until you get a saucy but not too thin consistency. Place all of this is a pan to warm up!




To thicken this up again but with a veggie boost, I added organic guacamole About 1/2 cup. It was a delicious addition and it was a great way to hide veggies.





In a separate pan I cut 1/2 a white onion, 1 jalapeno diced and about 1 cup of red cabbage chopped up. I used about 1/4 cup of the sauce in the pan to sauté them until fully cooked.


I found that the vegetables were ready about the same as the spaghetti. Rinse out the spaghetti and place into the sauce to toss. I found this type of spaghetti was better pre tossed in the sauce rather than scooping the sauce over bare noodles on the plate. Place the tossed spaghetti on the plate, and layer the now sauted veggies and the chicken on top of that.




I topped it with some fresh cilantro and diced fresh tomatoes and served! It was a fun and unique dinner, had all the flavourful qualities of an enchilada but more packed with veggies and dairy free. I hope you give this a try!


The recipe:

The chicken:

Dice up chicken breasts, about 1/2 to 1 breast per persons.

2 Tbsp chili powder

1 Tbps cumin

2 Tbsp minced onion

1 Tbsp garlic powder and

1 tsp of pepper


Cook in a pan with some high heat oil until fully cooked.


The sauce:

Add about 1/2 cup of enchilada sauce to 1/2 cup of tomato pasta sauce.

Add 1/4 cup of plain dairy free cream cheese and (if you choose) a small can of chipotles. Mix well. This should not be thick but if it is add the cashew milk in small portions until you get a saucy but not too thin consistency. Place all of this is a pan to warm up!

Then add 1/2 cup of guacamole once heated and stir in.


The veggies:


You can use any vegetables you want but I chose a jalapeno, white onion and cabbage. peppers would be great in this dish too.

scoop about 1/4 cup of the sauce into the pan to saute until cooked.


Spaghetti:


Start boiling the water when you start cooking the chicken. You should be putting the spaghetti in the water to cook when you start the sauce.


Top with fresh diced tomatoes and cilantro and serve.





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