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Chicken Enchilada Pasta Skillet

Serves

6-8

Prep Time

15 Minutes

Cook Time

45 Minutes

This is what happens when comfort food stops choosing sides.

A little Tex-Mex, a little weeknight pasta, and suddenly you’ve got something that feels way more exciting than either one on its own. Chicken enchilada pasta skillet is cozy and just messy enough to feel like a good decision. It’s the kind of dish that fills the kitchen with that “okay, something good is happening here” smell before you even sit down.

Everything comes together in one pan—It’s easy, but it doesn’t taste like you cut corners.

Ingredients

1 lb ground chicken
1 teaspoon SOOC Chipotle Olive Oil
1 teaspoon SOOC Garlic Medley Sea Salt
1 tablespoon garlic, minced
1 small onion, diced
3-4 cups dried pasta of choice
2 cups chicken or veggie broth
1 4oz can green chilis
1 can diced tomatoes
1 can black beans, drained and rinsed
3 cups red enchilada sauce
2 cups frozen or fresh corn
4 tablespoons taco seasoning
3-5 cups shredded cheddar cheese
Optional toppings: sliced jalapeños, sour cream, avocado, cilantro, tomatoes, more cheese

Directions

Heat a large skillet over medium heat. Add SOOC Chipotle Olive Oil, onions, garlic, and green chilis. Add SOOC Garlic Medley Sea Salt and pepper.

Add ground chicken and break it up as it cooks until fully browned and cooked all the way through.

Stir in the enchilada sauce, diced tomatoes, black beans, and corn. Add broth and pasta and mix everything together. Cover and cook until the pasta is tender.

Sprinkle cheese over top, cover and let melt. Give everything a stir or serve as is with melted cheese on top. Top with desired toppings and serve hot.