Chicken Enchilada Spaghetti

I was extremely intrigued when I saw this recipe because I'm pretty sure noodles and Mexican food don't necessarily go together.  However, the ingredient list was simple and I knew the flavor combination would be great, so I gave it a try.  The good news is that this is like eating real enchiladas, but with no rolling of tortillas or waiting for it to bake...kind of like a cheat sheet for Mexican food.   I hope the rest of the Mexican food addicts out there enjoy!

Chicken Enchilada Spaghetti
adapted from How Sweet Eats

1 tbl. olive oil
1/2 onion, chopped
1 green bell pepper
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
pinch of cayenne pepper*
2 boneless, skinless chicken breasts, cooked and chopped
1/2 lb. spaghetti
1 10 oz. can enchilada sauce
1/2 c. sour cream
1 c. shredded cheddar cheese

*We used the hot enchilada sauce and about three shakes of cayenne pepper, it was kiiiiiiiiiiiiind of spicy, so beware!

In a large pot boil water and prepare the spaghetti according to the directions

In a skillet heat the olive oil over medium heat, once hot add the onion, green pepper, salt, and pepper and cook until they are tender.  Add the garlic and cook until fragrant, about 2 minutes.  Add the chili powder, paprika, cayenne, chicken, enchilada sauce, and sour cream.  Add the drained pasta and use the tongs to completely cover the pasta.  Fold in the cheese right before serving.  Enjoy!

-D