Chicken Enchilada Spaghetti.

I had no idea what to say today.

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Last night I turned to Mr. How Sweet and asked him what the heck I should talk about with this enchilada spaghetti. The enchilada spaghetti that he didn’t get to eat… because he had to go away for work. And the enchilada spaghetti that I made for my brother… and myself. And the enchilada spaghetti that I didn’t save for him.

You know, because enchiladas are his FAVORITEST FOOD EVER.

 

So he said, “how about you tell all of your invisible internet friends how obsessed you are with watching the horrendous remake of 90210 every week? Because I’m just thrilled that I’m sitting here with a sandwich for dinner, looking at those pictures of a pasta that I didn’t get to eat and watching this terrible trash that is supposed to be passed off as acting.”

Well then… okay. Someone had bitter beans for breakfast.

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Then he said, “Or! Maybe you should talk about how we went to the Pizza Hut buffet for lunch and how you secretly love the Pizza Hut buffet because it is soooo good. I’m sure you don’t want THAT little secret to get out!”

Hmmm. Even better. I didn’t know my secret Pizza Hut buffet love was a secret. Happy anniversary to us!

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Anyhoo… enchiladas are a little special here. Not because I make them nearly once a week (I do) and not because they ooze with cheese (they do) and not because they are the perfect excuse for millions of margaritas (they are.. trust me) but because they are the first meal I made for us as a couple a trillion years ago. Or you know… five years ago. Same thing.

 

But you know me. I get bored so easily. I ruin classics. I trash them up. I crave some sort of familiarity with a big plate of change. If it weren’t for me my husband would be eating PLAIN ground turkey with PLAIN egg whites and PLAIN whole wheat angel hair every.single.night. I’m not kidding. No… seriously, I am not kidding.

Guess I have to make this tonight for him so he stops whining.

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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 cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon pepper

pinch of cayenne pepper

2 boneless, skinless chicken breasts, cooked and shredded

1/2 pound of dry whole wheat spaghetti

1 10-ounce can of red enchilada sauce

3/4 cup freshly grated sharp cheddar cheese

cilantro for topping

Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

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Cookies. Tomorrow. Be there. Or uh… here.