One Pot Chicken Enchilada Pasta
This one pot chicken enchilada pasta combines bold enchilada flavors with the comfort of pasta in a single pan. Perfect for easy, healthy meals or quick weeknight dinners!
Equipment
- Large skillet
- Wooden spoon
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 small yellow onion or ½ large onion, chopped
- 1 red bell pepper chopped
- 1 lb ground chicken
- 8 oz dry rotini pasta
- 1 14 oz can diced tomatoes
- 2 cups red enchilada sauce
- 2 cups low-sodium vegetable broth
- 4 Tablespoons taco seasoning
- 1 15 oz can black beans drained and rinsed
- 1 cup frozen yellow corn
- ½ cup shredded Mexican cheese or cheddar cheese
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, cherry tomatoes, cilantro, dairy-free sour cream
Instructions
- Heat the olive oil in a large skillet over medium heat. Add garlic, onion, and red bell pepper. Sauté for 5–6 minutes until softened, then season lightly with salt and pepper.
- Add the ground chicken and cook until no longer pink, breaking it into crumbles with a wooden spoon.
- Stir in the uncooked pasta, diced tomatoes, enchilada sauce, vegetable broth, and taco seasoning. Bring the mixture to a boil.
- Once boiling, add the black beans and corn. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Sprinkle shredded cheese over the top. Cover for 1–2 minutes until the cheese melts. Serve hot with your favorite toppings!
Notes
This recipe is easily adaptable for various dietary needs such as vegan, gluten-free, or keto. Store leftovers in the fridge for up to 4 days. Reheat with a splash of broth if needed.