From The Weekday Lunches and Breakfasts Cookbook by Mary Younkin
Ingredients
1Tbsp.kosher salt, plus more as needed
8oz.pasta, cooked (I use DeLallo Fusilli Bucati whole wheat pasta)
1Tbsp.olive oil
1small yellow onion, chopped into 1/2-inch pieces, about 1 cup
1large green pepper, chopped into 1/2-inch pieces, about 1 1/2 cups
1/2cupsour cream
1/2cupred or green chili enchilada sauce
1 15oz.can black beans, drained and rinsed
3cupschicken, chopped bite size (we used rotisserie chicken)
1 10oz.can diced tomatoes with green chili, drained well
2cupsMexican cheese blend, cheddar or pepper jack
2-3Tbsp.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.