One Pot Chicken Enchilada Pasta
This easy dinner recipe cooks in less than 30 minutes in one pan to make prep and clean up easy.
Servings: 5 servings
Ingredients
- 2 cups penne pasta
- 10 ounce can of diced tomatoes with green chilis
- 10 ounce can of enchilada sauce
- 1 1/2 cups water
- 2 cups shredded cooked chicken breast
- 15 ounce can of black beans drained and rinsed
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- 3/4 cups mild cheddar cheese shredded
- cilantro chives, avocado and sour cream for topping, as desired
Instructions
- In a large skillet over high heat, combine the pasta, tomatoes, enchilada sauce and water.
- Heat to a boil then reduce temperature to medium heat.
- Add chicken, black beans, corn and taco seasoning. Reduce heat to low, cover and let simmer for 20 minutes, or until pasta is tender and cooked through.
- Stir in cheese and add additional toppings, as desired. Serve immediately.
Notes
STORAGE
Store in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.
Nutrition
Serving: 0g | Calories: 508kcal | Carbohydrates: 69g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 734mg | Potassium: 751mg | Fiber: 11g | Sugar: 7g | Vitamin A: 738IU | Vitamin C: 9mg | Calcium: 182mg | Iron: 4mg