(One Skillet Chicken Enchilada Pasta

• Meat

  • 1 1/2 cups Rotisserie chicken

• Produce

  • 1 can 10 ounces ro-tel diced tomatoes and green chilis
  • 1 can 15 ounces corn
  • 1 cup Bell peppers, assorted mini
  • 1 1 can 15 ounces can Black beans

• Canned Goods

  • 2 cups Chicken stock or broth

• Pasta & Grains

  • 2 cups Shells pasta, regular

• Baking & Spices

  • 2 tbsp Taco seasoning

• Dairy

  • 3/4 cups Cheddar cheese

• Prepared

  • 1 can 10 ounces mild red enchilada sauce, mild red

Found on chelseasmessyapron.com

Description

Directions

• Prep the ingredients: Drain and rinse the black beans, drain the corn, wash and chop the bell peppers (remove stems and seeds), and chop the prepared rotisserie chicken into bite-sized pieces (OR drain & rinse the chicken breast if using canned)
• In a large skillet over high heat, combine the Ro-tel tomatoes with green chilis, the red enchilada sauce, the pasta, and the chicken stock (or broth or water -- youll get the most flavor from chicken stock).
• Heat the skillet to boiling. As soon as it start to boil, lower the temperature to medium and add in the black beans, corn, bell peppers, and taco seasoning.
• Reduce heat to low, cover, and let simmer for about 15-20 minutes or until the pasta is tender and cooked through. Stir occasionally.
• Add in the prepared rotisserie chicken and cheese, stir. Add in any additional toppings. (I chopped up cherry tomatoes, chopped up cilantro, added some fresh lime juice, and added in some chopped green onions).
• Top with extra cheese if desired and serve immediately. Add some sour cream if desired to individual portions.