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One Pan Spicy Enchilada Pasta | Sweeter With Sugar

One Pan Spicy Enchilada Pasta

An easy one pan dinner recipe for busy weeknights.

Course Main Dish
Cuisine Mexican
Keyword chicken, Enchilada Sauce, One Pan, Spicy Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Sweeter With Sugar

Ingredients

  • 5 thin chicken breast thawed and cut into bite-sized pieces
  • 1/3 cup green onion sliced
  • 1 ½ tbsp taco seasoning
  • 28 ounce can red enchilada sauce
  • 2-14.5 ounce cans chicken broth
  • 16 ounces rigatoni pasta
  • 7 ounce can diced green chilies
  • 7 ounce can black olives sliced
  • 3 cups cheddar cheese grated
  • cilantro to garnish, if desired

Instructions

  1. In a skillet over medium heat, cook the chicken and the green onion until chicken is no longer pink.

  2. Sprinkle chicken with taco seasoning. Stir.

  3. Add the enchilada sauce, chicken broth, and pasta. Bring to a boil.

  4. Reduce the heat to simmer. Cover skillet with a lid and cook for 10 minutes.

  5. Remove the lid and let simmer for five extra minutes until liquid is gone.

  6. Add the green chilies, olives, and one cup of grated cheese. Stir to combine.

  7. Sprinle with remaining two cups of grated cheese and garnish with cilatro leaves, if desired.

  8. Serve and enjoy!