Ingredients
Scale
- 12 oz spaghetti noodles
- 2 cups cooked chicken, shredded
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the spaghetti noodles in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in diced tomatoes with green chilies, paprika, cumin, chili powder, salt, and pepper. Simmer for 10 minutes to develop flavors.
- Add shredded chicken to the sauce and stir well. Mix in sour cream and half of the shredded cheese.
- Combine the cooked spaghetti with the sauce, tossing gently to coat evenly.
- Preheat oven to 375°F (190°C). Transfer the mixture into a greased baking dish.
- Top with the remaining shredded cheeses and chopped cilantro. Bake uncovered for 20-25 minutes until bubbly and golden.
- Remove from oven, let cool slightly, then serve hot.
Notes
- Feel free to substitute regular pasta with gluten-free options for dietary needs.
- Adjust spice levels by increasing or reducing chili powder and diced tomatoes with chilies.
- This dish is excellent for make-ahead meals; reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
- Diet: Equal suitability for omnivore, gluten-free (if gluten-free pasta used)
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg