Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, one pot cheesy chicken enchilada pasta. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
One pot cheesy chicken enchilada pasta is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. One pot cheesy chicken enchilada pasta is something which I have loved my whole life. They are fine and they look fantastic.
In large colander, rinse and drain uncooked pasta. Heat to boiling over high heat; reduce heat. Pour the enchilada sauce and water into the pot (see note) and then add the pasta. Preparation In large colander, rinse and drain uncooked pasta.
To get started with this particular recipe, we must prepare a few components. You can cook one pot cheesy chicken enchilada pasta using 10 ingredients and 4 steps. Here is how you cook that.
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The ingredients needed to make One pot cheesy chicken enchilada pasta:
- Prepare 1/2 lb uncooked medium pasta shells
- Take 1 can diced tomatoes, undrained
- Make ready 1 can (10 oz) enchilada sauce
- Make ready 2 cups water
- Get 1 bunch sliced green onions (save some for garnish)
- Get 1 tbs taco seasoning
- Make ready 1 can black beans, rinsed
- Get 1 can corn, drained
- Take 2 cups finely chopped cooked chicken
- Prepare 2 cups shredded sharp cheddar cheese
Cook the hamburger in a large skillet over medium heat until browned. Stir in enchilada sauce and chicken broth and bring to a boil. Then stir in the noodles and bring the heat to low. In the mean time cook pasta according to package directions.
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Instructions to make One pot cheesy chicken enchilada pasta:
- Mix pasta, tomatoes, enchilada sauce, water, green onions, & taco seasoning, heat to boiling
- Reduce heat, simmer uncovered 15 minutes, stiring frequently
- Stir in beans, chicken, & corn, return to simmering, cook 2 minutes
- Remove from heat, stir in cheese garnish and serve
Then stir in the noodles and bring the heat to low. In the mean time cook pasta according to package directions. In a sauce pan heat the enchilada sauce, chicken broth, stir in the sour cream and add cumin and paprika. In a large skillet over high heat, combine the Ro-tel tomatoes with green chilis, the red enchilada sauce, the pasta, and the chicken stock (or broth or water – you'll get the most flavor from chicken stock). Drain and return pasta to the pot.
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