Chicken Enchilada Pasta Skillet is the perfect dinner after a busy day. It's made all in one skillet, and done in under 30 minutes.

I've been working on a skillet revolution lately because I hate always having a never ending pile of dishes growing in the sink plus, some nights dinner done in under 30 minutes leaves me jumping for joy.

Chicken Enchilada Pasta is a super easy one skillet dinner recipe using chicken breast, but hamburger could always be substituted. It's a perfect dinner for a busy weeknight in under 30 minutes.

The one thing I always loved about Hamburger Helper was the one skillet to clean, and how easy it was to make.

No one should have to fill the dishwasher multiple times per day, unless you have 10 kids then I am so sorry for the dishes and laundry, I can only fathom how crazy this drives you. Just the thought makes me want to pull the hair out of my head.

 Chicken Enchilada Pasta Skillet is made totally from scratch, easy to make, no canned enchilada sauce needed, and tastes amazing!

 It's a perfect combination of two of my favorite things pasta and enchilada's all in one perfect dish.

Melt 2 tablespoons butter in a large skillet or pot. 

Add 1/2 whole diced onion and sauté until onion starts to caramelize.

Add 2 cloves minced garlic and 1/4 cup chili powder. 

Stir for about a minute over medium heat until fragrant.

Add 6 ounces tomato paste, 1 teaspoon oregano, and 2 teaspoons cumin. Stir until well combined.

Slowly pour in 1 cup water and 4 cups chicken stock.

Stir in:

• 1/2 teaspoon Salt
• 1 teaspoon Hot Sauce or to taste (I like Cholula Hot Sauce)
• 1 whole Bell Pepper
• 2 whole Large Chicken Breast, Diced.

Bring to a simmer.

Add:

• 1 can Black Beans, Rinsed and Drained
• 1 cup Corn
• 16 ounces Uncooked Rotini Pasta (For Gluten Free use Brown Rice GF Noodles)

Stir until well combined. Return to a simmer, reduce heat to low and cover.

Cook for 13 minutes or until pasta is tender.

Remove lid and cook until sauce is desired thickness. About 1-3 minutes.

Cover with 2 cups shredded cheese. We used 1 cup Cheddar and 1 cup Pepper Jack. 

Serve with diced avocado, fresh tomatoes, olives, cilantro and greek yogurt or sour cream.

So easy and so good! Chicken Enchilada Pasta Skillet will become a go to during the school year.

Here's a few other one skillet pasta recipes you might like:

• One Skillet Cheeseburger Helper
• One Skillet Caribbean Curry Chicken Red Beans and Rice
• Cajun Shrimp and Sausage Skillet
• One Pot Chili Mac and Cheese
• One Skillet Chicken Macaroni and Cheese
• Chicken Noodle Skillet
• One Skillet Chicken Artichoke Sun-Dried Tomato Pasta
• One Skillet Cajun Chicken Pasta
• Chicken Cordon Bleu Noodle
• One Skillet Hamburger Beef Stroganoff

Enchilada, Chicken, Pasta, Skillet, Recipe, 30 minute Meal, Quick, Mexican, Corn, Black Beans, Chicken Breast, One Skillet, One Pot, Scratch,

One Skillet, Chicken, Chicken Breast, Enchilada, Pasta, Recipe, Dinner, From Scratch

American

Yield: 6 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Chicken Enchilada Pasta Skillet

Chicken Enchilada Pasta is an easy one skillet dinner recipe using chicken breast perfect for a busy weeknight in under 30 minutes from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 ratings

prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:

• 2 tablespoons Butter or Olive Oil
• 1/2 whole Onion, Diced
• 2 cloves Garlic, Minced
• 1/4 cup Chili Powder
• 6 ounces Tomato Paste
• 1 teaspoon Oregano
• 2 teaspoon Cumin
• 1 cup Water
• 4 cups Chicken Stock
• 1/2 teaspoon Sea Salt
• 1 teaspoon Hot Sauce Or To Taste
• 1 whole Bell Pepper, Seeded and Diced
• 2 whole Large Chicken Breast, Diced
• 15 ounces Canned Black Beans, Drained and Rinsed
• 1 cup Sweet Corn
• 16 ounces Uncooked Rotini Pasta
• 2 cups Shredded Cheese (Cheddar, Pepper Jack Or A Combination)

Serving

• Avocado
• Fresh Tomatoes, Diced
• Olives
• Cilantro
• Sour Cream Or Greek Yogurt

instructions

1. In a large skillet or pot melt butter over medium-high heat. Add onion, and saute until caramelized.
2. Reduce heat to medium add garlic, and chili powder. Stir for about a minute, until fragrant.
3. Stir in tomato paste, oregano, and cumin. 
4. Slowly pour in water, and chicken stock, until smooth.
5. Add salt, hot sauce, bell pepper, and chicken breast. Bring to a simmer.
6. Stir in black beans, corn, and pasta. Return to a simmer, cover, and reduce heat to low. Cook for 13 minutes or until pasta is tender.
7. Remove lid, and simmer, until sauce is desired thickness about 1-3 minute.
8. Cover with cheese.
9. Serve with desired toppings.

calories
878

fat (grams)
22

carbs (grams)
80

protein (grams)
89

sugar (grams)
11

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© 2014 Serena Bakes Simply From Scratch

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