5.0 from 9 votes
One Pot Chicken Enchilada Pasta
This easy dinner recipe cooks in less than 30 minutes in one pan to make prep and clean up easy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 servings
Calories: 508 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 cups penne pasta
- 10 ounce can of diced tomatoes with green chilis
- 10 ounce can of Enchilada Sauce
- 1 1/2 cups water
- 2 cups shredded cooked chicken breast
- 15 ounce can of black beans drained and rinsed
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- 3/4 cups mild cheddar cheese shredded
- cilantro chives, avocado and sour cream for topping, as desired
Instructions
- In a large skillet over high heat, combine the pasta, tomatoes, enchilada sauce and water.
- Heat to a boil then reduce temperature to medium heat.
- Add chicken, black beans, corn and taco seasoning. Reduce heat to low, cover and let simmer for 20 minutes, or until pasta is tender and cooked through.
- Stir in cheese and add additional toppings, as desired. Serve immediately.
Cup of Yum
Notes
- STORAGE
- Store in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.
Nutrition Information
Serving
0g
Calories
508kcal
(25%)
Carbohydrates
69g
(23%)
Protein
34g
(68%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
60mg
(20%)
Sodium
734mg
(31%)
Potassium
751mg
(21%)
Fiber
11g
(44%)
Sugar
7g
(14%)
Vitamin A
738IU
(15%)
Vitamin C
9mg
(10%)
Calcium
182mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 508
% Daily Value*
| Serving | 0g | |
| Calories | 508kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 734mg | 31% |
| Potassium | 751mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 182mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.