Description
A delicious cheesy chicken pasta recipe with enchilada flavors that is easy to prepare.
Ingredients
Scale
- 14 ounces diced tomatoes (not drained)
- 10 ounces mild red enchilada sauce
- 2 cups medium shells pasta
- 2 cups chicken broth
- 1 (1-ounce) batch taco seasoning
- 15 ounces black beans (drained and rinsed)
- 1–1/2 cups frozen corn
- 1 cup thinly sliced mini bell peppers
- 1–1/2 cups rotisserie chicken (diced to small pieces)
- 3/4 cup sharp Cheddar cheese (freshly shredded, pack to measure)
- Toppings as desired (e.g., sour cream, lime, diced avocado, green onions, cilantro)
Instructions
- In a large skillet over high heat, combine the “add first” ingredients. Stir and bring to a boil.
- As soon as it boils, add the “add later” ingredients. Stir and bring back to a boil.
- Boil, uncovered, for 5–9 minutes, stirring every minute or so to keep pasta from catching. Cook until pasta is almost done, but a tiny bit firmer than you want, and is still saucy.
- Remove skillet from heat and stir for another minute or so to let the sauce reduce and pasta finish cooking.
- Stir through chicken. Add cheese, 1/4 cup at a time, stirring gently until melted.
- Serve promptly, adding any desired toppings to individual plates. Enjoy!
Notes
- Note 3: Adjust taco seasoning to taste.
- Note 4: Choose your favorite toppings for serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 50mg