Dinner
One Pot Cheesy Chicken Enchilada Pasta
Description
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 Red 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:
- 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.
- Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
- Top with green onion greens. Serve with cilantro, lime wedges and sour cream.
