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One-Pot Cheesy Chicken Enchilada Pasta

(4 reviews)
One-Pot Cheesy Chicken Enchilada Pasta
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.

Ingredients

1/2
lb uncooked medium pasta shells
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (10 oz) Old El Paso™ mild enchilada sauce
2
cups water
1
bunch thinly sliced green onions, greens and whites separated
2
teaspoons chili powder
1
can (15 oz) Progresso™ 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.
Tips  

Rinsing the dry pasta removes extra starch from the shells, which keeps this one-pot wonder from becoming too thick during cooking.

Like it hot? Swap medium enchilada sauce for the mild, or substitute pepper Jack for the Cheddar cheese.

Nutrition Information 
No nutrition information available for this recipe
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