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Cheesy Chicken Enchilada Pasta
Craving enchiladas but short on time? This one-pan enchilada pasta skillet satisfies the craving in 40 minutes flat, packing all those cheesy, saucy Tex-Mex flavors into an family-friendly crowd-pleasing one skillet meal.
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Course:
Quick Dinner Recipes
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Additional Time:
5
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
12
Calories:
240
kcal
Author:
Kita Roberts
Ingredients
2
tbs
olive oil
divided
salt and pepper
1
lbs
chicken
cut into bit sized pieces
½
onion chopped
½
red pepper chopped
1 14.5
oz
can black beans
drained and rinsed
2 10
oz
cans enchilada sauce
1
cup
chicken broth
1
teas Tabasco
2
oz
Velveeta cheese
use shredded cheddar or another cheese of your choice if Velveeta is not your thing
8
oz
pasta
½
cup
shredded cheddar cheese
sour cream
cilantro, scallions
Instructions
Heat 1 tbs olive oil in a large skillet over medium heat.
Season chicken with salt and pepper and place in skillet.
Brown on all sides, about 5-7 minutes.
Transfer chicken to a plate, cover, and set aside.
Wipe out the skillet and heat the remaining olive oil over medium heat.
Cook the onions and peppers until soft, stirring frequently, about 5 minutes.
Add the beans, enchilada sauce, chicken broth, Tabasco, Velveeta and pasta.
Cover and adjust heat as needed to maintain a low simmer.
Cook until pasta is al dente, stirring to prevent anything from sticking to the bottom. (My bow tie pasta took about 10 minutes).
Reduce heat to medium low and add chicken, and any accumulated juices back to the skillet.
Cook until everything is heated through and sauce has thickened, 3 to 5 minutes longer.
If desired, sprinkle with remaining cheese, and place under broiler for a few minutes until cheese has melted.
Top with scallions, cilantro, and a large dollop of sour cream, or serve in small containers on the table for everyone to scoop their own toppings.
Nutrition
Serving:
1
g
|
Calories:
240
kcal
|
Carbohydrates:
20
g
|
Protein:
16
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
45
mg
|
Sodium:
773
mg
|
Fiber:
4
g
|
Sugar:
4
g