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One-Pan Enchilada Pasta

One-Pan Enchilada Pasta
  • 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-

Deborah Harroun Deborah Harroun
August 12, 2016

Ingredients

1
tablespoon extra virgin olive oil
3/4
cup diced onion
1
clove garlic, minced
2
cups cooked, shredded chicken
2
cans (10 oz each) Old El Paso™ mild red enchilada sauce
1
cup chicken broth
8
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

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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