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Quick One Pot Cheesy Chicken Enchilada Pasta

A close-up of cheesy enchilada pasta made with shell pasta and covered in melted mozzarella cheese.
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Make this easy, cheesy chicken enchilada pasta in one pot for a fast weeknight dinner with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground chicken or shredded cooked chicken
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can red enchilada sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 cups chicken broth
  • 8 ounces uncooked medium pasta shells or rotini
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: sour cream, chopped cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground chicken, if using, and cook until browned. Drain any excess fat. If using shredded chicken, skip this step.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the enchilada sauce, diced tomatoes (with their juice), chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
  4. Bring the mixture to a boil. Add the uncooked pasta. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
  5. Stir in the frozen corn. Cook uncovered for 2 minutes until the corn is heated through.
  6. Remove the pot from the heat. Stir in the Monterey Jack cheese and cheddar cheese until melted and creamy.
  7. Serve immediately with your preferred toppings.

Notes

  • You can substitute ground beef for the chicken. Brown the beef first and drain the fat before proceeding with the onions.
  • For a spicier dish, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If the sauce seems too thick after cooking, add a splash more chicken broth or water until you reach your desired consistency.

Nutrition

Find it online: https://magazinemeal.com/easy-one-pot-cheesy-enchilada-pasta/