Skip to Content
Menu

One-Pot Cheesy Chicken Enchilada Pasta

Betty Crocker Kitchens
Updated Sep 20, 2016
  • Pin
Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.

One-Pot Cheesy Chicken Enchilada Pasta

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 11
  • Pin

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 Red 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

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
  • Step 
    3
    Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

Nutrition

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

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.
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section