One-Pan Enchilada Pasta

2 Ratings

2 Reviews

Prep 15 min
Total 43 min
Servings 4

Great flavors come together in one fuss-free pan for this Tex-Mex-inspired meal. MORE+ LESS-

By Deborah Harroun

Updated August 12, 2016

Ingredients

tablespoon extra virgin olive oil

3/4

cup diced onion

clove garlic, minced

cups cooked, shredded chicken

cans (10 oz each) Old El Paso™ mild red enchilada sauce

cup chicken broth

oz rigatoni, or other short cut pasta

1 1/2

cups shredded cheddar cheese, divided

desired toppings (I like halved grape or cherry tomatoes, diced avocado and cilantro)

Steps

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1

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
2

Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
3

Serve topped with desired toppings.

Change it up and add green enchilada sauce instead of red.
For some extra heat, add a few shakes of hot sauce.

Nutrition Facts

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 10g 52% Trans Fat 1/2g
Cholesterol: 105mg; 35%
Sodium: 1220mg; 51%
Potassium: 320mg; 9%
Total Carbohydrate: 61g; 20%
Dietary Fiber 3g 13% Sugars 5g
Protein: 39g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 2%; 2%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;