Spaghetti in Red Chile Sauce

8 ounces spaghetti
1/2 cup melted butter
1/2 cup evaporated milk or heavy cream
1 garlic clove, mashed
2 cups red enchilada sauce
1 cup grated Monterey jack cheese
3 tablespoons grated Parmesan cheese
1 teaspoon Mexican oregano

Cook spaghetti with salt; drain. Add melted butter and evaporated milk or heavy cream mixed with garlic. Fold in warm red enchilada sauce. Add salt and pepper to taste. Spoon into a long baking dish. Sprinkle with mixed cheeses and oregano. Bake, covered, at 325 degrees F, until bubbling, about 15 minutes. Check often as red sauce tends to scorch easily.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.