Chicken Enchilada Pasta
This one-skillet enchilada pasta is made with ground chicken, pasta, enchilada sauce, beans and veggies, then topped with melted cheese for an easy, flavorful dinner.
Servings: 6
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 small yellow onion or ½ large onion, chopped
- 1 red bell pepper chopped
- 1 lb ground chicken
- 8 oz dry rotini pasta
- 1 14 oz can diced tomatoes
- 2 cups red enchilada sauce store-bought or homemade (I used Siete enchilada sauce)
- 2 cups low-sodium vegetable broth
- 4 Tablespoons taco seasoning
- 1 15oz can black beans drained and rinsed
- 1 cup frozen yellow corn or drained canned corn
- ½ cup shredded Mexican cheese or cheddar cheese
- Salt and pepper to taste
- Optional toppings: sliced jalapeños cherry tomatoes, cilantro, regular or dairy-free sour cream
Instructions
- Heat oil in a large skillet over medium heat. Add garlic, onion and red bell pepper and sauté for 5–6 minutes, until softened. Season lightly with salt and pepper and cook for 1 minute more.1 clove garlic, 1 small yellow onion, 1 red bell pepper, Salt and pepper, 1 Tablespoon extra virgin olive oil
- Add the ground chicken and cook until mostly cooked through, breaking it up with a wooden spoon.1 lb ground chicken
- Stir in the uncooked pasta, diced tomatoes, enchilada sauce, vegetable broth and taco seasoning. Bring the mixture to a boil.8 oz dry rotini pasta, 1 14 oz can diced tomatoes, 2 cups red enchilada sauce, 2 cups low-sodium vegetable broth, 4 Tablespoons taco seasoning
- Once boiling, stir in the black beans and corn. Reduce heat to low, cover and simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.1 15oz can black beans, 1 cup frozen yellow corn
- Sprinkle the cheese over the top, cover for 1–2 minutes until melted, then add any desired toppings and serve immediately.½ cup shredded Mexican cheese, Optional toppings: sliced jalapeños
Notes
- Homemade sauce: If you want to make a homemade sauce you can use the recipe for my easy enchilada sauce.
- Use low-sodium broth: This gives you more control over the salt level since the enchilada sauce and taco seasoning already add quite a bit.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen the sauce.
Nutrition
Serving: 1/6 recipe (no toppings) | Calories: 521kcal | Carbohydrates: 62g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 1317mg | Potassium: 1115mg | Fiber: 10g | Sugar: 12g