Spaghetti in Red Chile Sauce Recipe

Spaghetti in Red Chile Sauce Recipe

8 ozs. spaghetti
2 cups of red enchilada sauce
1 tsp. Mexican oregano
1/2 cup of butter, melted
1 mashed clove of garlic
3 tbsps. Parmesan, grated
1/2 cup of heavy cream or evaporated milk
Pepper & salt for seasoning
1 cup Monterey jack cheese, grated

Spaghetti should be cooked inside a big pot of salty water and drained well. Add in heavy cream or evaporated milk, butter &the garlic. Stir in warmed enchilada sauce and season the dish with pepper and salt.

Pour spaghetti mixture in a baking dish that is quite long then sprinkle the top with some oregano and mixed cheeses.

Bake inside the oven with a cover for 15 mins. at around 325′ F or just until the top bubbles. Always check to make sure that the sauce doesn’t burn at the top.