One-Pot Chicken Enchilada Pasta



  • 1/2 pound uncooked medium pasta shells
  • 1-5 ounce can fire roasted diced tomatoes
  • 1-10 ounce can enchilada sauce
  • 2 cups water
  • 2 teaspoons chili powder
  • 1-15 ounce can black beans, drained, rinsed
  • 1-11 ounce can whole kernel sweet corn, drained
  • 2 cups finely chopped deli rotisserie chicken
  • 2 cups shredded sharp Cheddar cheese
  • 1 avocado, slice


  1. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, 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.
  2. Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
  3. Top with avocado.


One thought on “One-Pot Chicken Enchilada Pasta

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s