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a skillet with chicken enchilada pasta
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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 508kcal
Author Ashley C.

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