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Cheesy Chicken Enchilada One-Pot Pasta

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts, diced
  • 12 oz rotini or penne pasta
  • 1 can 10 oz red enchilada sauce
  • 1 can 14.5 oz diced tomatoes with green chiles
  • 2 cups chicken broth
  • 1 cup frozen corn kernels
  • 1 can 15 oz black beans, drained and rinsed
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup cream cheese cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: sour cream cilantro, diced avocado, sliced jalapeños

Method
 

  1. Heat oil in a large pot or Dutch oven over medium-high; season chicken with salt, pepper, cumin, and chili powder and cook 5-6 minutes until browned and nearly cooked through.
  2. Cook onion and garlic in pot 2-3 minutes until onion softens.
  3. Stir in enchilada sauce, tomatoes with chiles, and broth; bring to a boil.
  4. Stir in pasta; reduce heat to medium and cook 10-12 minutes, stirring occasionally, until tender.
  5. Add beans and corn; cook 2 more minutes until heated through.
  6. Off heat, stir in cream cheese until melted, then 1 1/2 cups shredded cheese until combined.
  7. Top with remaining cheese; cover 2-3 minutes to melt and serve with favorite toppings such as sour cream, cilantro, avocado, or jalapeños.