Chicken Enchilada Spaghetti & Cinnamon Tortilla Roll-Ups

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My husband has been known to glance at my Pinterest page from time to time. Sometimes as I am pinning, he is looking over my shoulder saying, “Scroll back up” “What is that?” “Who’s that hot chick?”(rolling eyes). Every once in a while he stumbles across a great recipe or idea for me. That is just what he did yesterday. He stumbled across this recipe for chicken enchilada spaghetti.

I was excited about making this. Not only was simple & healthy, it was a meal my whole family could enjoy. My daughter loves spaghetti, my husband loves chicken enchiladas & spaghetti and it was a low fat dinner that I could enjoy as well.


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 low fat sharp cheddar cheese
cilantro for topping
low fat sour cream or plain greek yogurt (optional)
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. Top off with sour cream, additional shredded cheese or sliced avocado.


For a low fat dessert accompaniment, I made cinnamon and sugar tortilla roll-ups


whole wheat tortilla
lowfat butter or spread
3 tsp cinnamon
1/4 cup sugar

Mix sugar and cinnamon in a small bowl. Spread a layer of butter over the tortilla. Generously sprinkle cinnamon sugar mixture over the tortilla. Roll the tortilla and apply more butter to the outside of the roll-up and sprinkle more of the mixture. Place roll-ups seam side down on a baking sheet & bake at 350 until slightly crispy. Slice into pinwheels and serve.


Did my healthy, low fat dinner make the grade?
The verdict…


The smile says it all. My picky eaters gobbled it up and even asked for seconds. I also learned that my daughter )loves peppers. Miss Mai was picking the peppers off of mommy & daddy’s plates. Baby + veggies = 🙂
They both were particularly fond of the cinnamon roll-ups.I was left with nothing but an empty plate. Next time I will have to make extra.

Up next…Halloween scrapbooking



    1. Thank you and your welcome. It was delicious. I’m limited in the foods I can eat, so it is sometimes a challenge finding foods that fit my dietary requirements and still taste good.

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