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One-Pot Cheesy Chicken Enchilada Pasta

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One-Pot Cheesy Chicken Enchilada Pasta
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.
Updated Sep 20, 2016

Ingredients

  • 1/2 lb uncooked medium pasta shells
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (10 oz) Old El Paso™ mild enchilada sauce
  • 2 cups water
  • 1 bunch thinly sliced green onions, greens and whites separated
  • 2 teaspoons chili powder
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 2 cups finely chopped deli rotisserie chicken
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • Chopped fresh cilantro, lime wedges and sour cream, if desired

Steps

  • 1
    In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
  • 2
    Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
  • 3
    Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    Rinsing the dry pasta removes extra starch from the shells, which keeps this one-pot wonder from becoming too thick during cooking.
  • tip 2
    Like it hot? Swap medium enchilada sauce for the mild, or substitute pepper Jack for the Cheddar cheese.

Nutrition

550 Calories, 19g Total Fat, 34g Protein, 61g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
8g
42%
Trans Fat
1/2g
Cholesterol
80mg
26%
Sodium
1000mg
42%
Potassium
460mg
13%
Total Carbohydrate
61g
20%
Dietary Fiber
9g
38%
Sugars
5g
Protein
34g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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