Mexican Tetrazzini
Elevate your weeknight dinner routine with this irresistible Mexican Tetrazzini, a bold fusion of creamy Italian comfort food and vibrant Mexican flavors! This dish combines tender spaghetti and succulent chicken breast with a rich, velvety sauce made from cream cheese, sour cream, and zesty enchilada sauce. Infused with taco seasoning, green chilies, and sautéed vegetables like onion and red bell pepper, it brings the perfect balance of spice and warmth. Topped generously with bubbling cheddar and Monterey Jack cheeses, this baked pasta masterpiece is finished with a sprinkle of fresh cilantro for a burst of freshness. Perfect for potlucks, family dinners, or meal prep, Mexican Tetrazzini is a unique and satisfying crowd-pleaser that will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz spaghetti
- 3 cups cooked chicken breast
- 8 oz cream cheese
- 1 cup sour cream
- 1 can (4 oz) green chilies
- 1 cup enchilada sauce (red or green)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 packet (1 oz) taco seasoning
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 small jalapeño, diced (optional for extra heat)
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and jalapeño (if using). Sauté for 4-5 minutes until softened.
Add the taco seasoning, cooked chicken, and green chilies to the skillet. Stir until the chicken is evenly coated with the seasoning, then remove from heat.
In a mixing bowl, combine the cream cheese, sour cream, enchilada sauce, salt, and black pepper. Mix until smooth. If the mixture is too thick, you can thin it with a few tablespoons of warm water or broth.
Add the cooked spaghetti to the mixing bowl and toss until the pasta is fully coated in the sauce.
Fold in the chicken and vegetable mixture, ensuring everything is evenly combined.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly and top with the shredded cheddar and Monterey Jack cheeses.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving. Serve hot and enjoy this delicious fusion of Mexican and Italian flavors!
Nutrition Facts
Calories |
3943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.4 g | 299% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 9846 mg | 428% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 46.7 g | ||
| Protein | 270.4 g | 541% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2322 mg | 179% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
