Cheesy Chicken Enchilada Pasta
From The Weekday Lunches and Breakfasts Cookbook by Mary Younkin
Ingredients
- 1 Tbsp. kosher salt, plus more as needed
- 8 oz. pasta, cooked (I use DeLallo Fusilli Bucati whole wheat pasta)
- 1 Tbsp. olive oil
- 1 small yellow onion, chopped into 1/2-inch pieces, about 1 cup
- 1 large green pepper, chopped into 1/2-inch pieces, about 1 1/2 cups
- 1/2 cup sour cream
- 1/2 cup red or green chili enchilada sauce
- 1 15 oz. can black beans, drained and rinsed
- 3 cups chicken, chopped bite size (we used rotisserie chicken)
- 1 10 oz. can diced tomatoes with green chili, drained well
- 2 cups Mexican cheese blend, cheddar or pepper jack
- 2-3 Tbsp. chopped fresh cilantro
Instructions
- Bring a large pot of water and salt to boil. Cook the pasta until it is tender and still a bit firm. While the pasta is cooking, warm the oil in your largest skillet over medium-high heat. Add the onion and pepper to the skillet, and stir to coat. Allow them to cook for about 2 minutes.
- Add the sour cream, enchilada sauce, beans, and chicken to the skillet. Stir to combine, and bring to a low simmer. Add the cooked pasta and tomatoes, stir again, and taste. Adjust the salt as desired.
- Stir in 1 cup of cheese, and sprinkle the pasta mixture with the remaining cheese, cover with a lid, and remove from the heat to allow the cheese to melt, about 5-10 minutes. Sprinkle with cilantro before serving.