One Pan Enchilada Pasta

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!

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 491kcal

Author Deborah Harroun

Ingredients

1 tablespoon extra virgin olive oil
3/4 cup diced onion
1 clove garlic minced
2 cups cooked, shredded chicken
20 oz 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)

Instructions

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.
1 tablespoon extra virgin olive oil, 3/4 cup diced onion, 1 clove garlic, 2 cups cooked, shredded chicken
Open the enchilada sauce and pour 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.
20 oz Red Enchilada Sauce, 1 cup chicken broth, 8 oz rigatoni
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.
1 1/2 cups shredded cheddar cheese
Serve topped with desired toppings.
desired toppings

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition