cilantrochives, 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
STORAGEStore in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.