Great flavors come together in one pan in this One Pan Enchilada Pasta. It’s got the Tex-Mex flavors that mom and dad love, while being mild enough for the kids. And there’s only one pan to clean when it’s done!
- 1 tablespoon extra virgin olive oil
- 3/4 cup diced onion
- 1 clove garlic, minced
- 2 cups cooked, shredded chicken
- 2 cans (10 oz each) Old El Paso Mild Red Enchilada Sauce
- 1 cup chicken broth
- 8 oz rigatoni, or other short cut pasta
- 1 1/2 cups shredded cheddar cheese, divided
- desired toppings (I like halved grape or cherry tomatoes, diced avocado and cilantro)
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
- Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
- Serve topped with desired toppings.