Enchilada Pasta

  • Prep 30 min
  • Total 30 min
  • Servings 6


1/2 lb uncooked medium pasta shells

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (10 oz) Old El Paso™ mild enchilada sauce

2 cups water

1 bunch thinly sliced green onions, greens and whites separated

2 teaspoons chili powder

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 can (11 oz) whole kernel sweet corn, drained

2 cups finely chopped deli rotisserie chicken

2 cups shredded sharp Cheddar cheese (8 oz)

Chopped fresh cilantro, lime wedges and sour cream, if desired


In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites 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.

Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.

Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

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