Home » One-Pot Cheesy Chicken Enchilada Pasta Recipe

One-Pot Cheesy Chicken Enchilada Pasta Recipe

A quick and easy meal that is perfect at the end of a long day.

One-Pot Cheesy Chicken Enchilada Pasta Recipe

Ingredients

  • 1/2 lb uncooked medium pasta shells
  • 1 can (14.5 oz) fire roasted diced tomatoes, undrained
  • 1 can (10 oz) mild enchilada sauce
  • 2 cups water
  • 1 bunch thinly sliced green onions, greens and whites separated
  • 2 teaspoons chili powder
  • 1 can (15 oz)  black beans, drained, rinsed
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 2 cups finely chopped deli rotisserie chicken
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • Chopped fresh cilantro, lime wedges and sour cream, if desired

Directions

  1. In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
  2. Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
  3. Top with green onion greens. Serve with cilantro, lime wedges and sour cream.   Or ignore the cilantro because you think it tastes like salt.

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