One-Pan Enchilada Pasta

Name: One-Pan Enchilada Pasta
Prep time: 15 min
Total time: 43 min
Ingredients: 1 tablespoon extra virgin olive oil; 3/4 cup diced onion; 1 clove garlic, minced; 2 cups cooked, shredded chicken; 2 cans (10 oz each) Old El Paso™ mild red enchilada sauce; 1 cup chicken broth; 8 oz rigatoni, or other short cut pasta; 1 1/2 cups shredded cheddar cheese, divided; desired toppings (I like halved grape or cherry tomatoes, diced avocado and cilantro)

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Prep Time: 15 minutes

Total: 43 minutes

Servings: 4

Author : Deborah Harroun

Ingredients

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1 tablespoon extra virgin olive oil3/4 cup diced onion1 clove garlic, minced2 cups cooked, shredded chicken2 cans (10 oz each) Old El Paso™ mild red enchilada sauce1 cup chicken broth8 oz rigatoni, or other short cut pasta1 1/2 cups shredded cheddar cheese, divideddesired toppings (I like halved grape or cherry tomatoes, diced avocado and cilantro)

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Instructions

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Step 1

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.

Step 2

Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.

Step 3

Serve topped with desired toppings.