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One-Pan Enchilada Pasta
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Prep Time:
15 minutes
Total Time:
43 minutes
Tex-Mex one-pan dinner bursting with exciting flavors.
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) 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)
Instructions:
  • In a large skillet over medium heat, sauté the onion in olive oil until softened and slightly browned, for about 5 minutes. Stir in the garlic and cook until fragrant, for another 30 seconds to 1 minute. Add the chicken and mix well.
  • Open both cans of enchilada sauce and pour into the skillet. Add the chicken broth and pasta, stirring to combine. Cover and cook over medium heat for 15 minutes, stirring occasionally. Uncover and cook an additional 5 minutes until most liquid is absorbed. Reduce heat, stir in 1 cup of cheese. Sprinkle the remaining 1/2 cup of cheese on top, cover until melted, about 3 minutes.
  • Garnish with your favorite toppings before serving.

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