Description
This cheesy chicken enchilada pasta is a quick and easy dinner that’s loaded with flavor!
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 3/4 cup diced onion
- 1 clove garlic (minced)
- 2 cups cooked, shredded chicken
- 20 oz Red Enchilada Sauce
- 1 cup chicken broth
- 8 oz rigatoni (or other short cut pasta)
- 1 1/2 cups shredded cheddar cheese (divided)
- to taste desired toppings (halved grape or cherry tomatoes, diced avocado and cilantro)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes.
- Add the garlic and cook until fragrant, another 30 seconds to 1 minute.
- Add in the chicken and stir to combine.
- Open the enchilada sauce and pour into the skillet. Add the chicken broth, then the pasta. Stir to combine.
- Cover the pan and cook over medium heat for 15 minutes, stirring once or twice.
- Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed.
- Turn the heat to low and stir in 1 cup of the cheese.
- Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
- Serve topped with desired toppings.
Notes
- This dish can be made with any short cut pasta if rigatoni is not available.
- Feel free to adjust the toppings based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg