One Pan Spicy Enchilada Pasta
This One Pan Spicy Enchilada Pasta is simple to make and has a lot of flavor The enchilada sauce, taco seasoning, green chilies, and cheddar cheese will make this a recipe you will want to make again and again.
Thank you for visiting our food recipe blog. We are adding this to the list of recipes because it is another one that our family has really enjoyed. It comes together in one pan for a quick clean up and the flavors do not disappoint! Don’t we all love dinner recipes that are easy to clean up?!
Ingredients Needed for One Pan Spicy Enchilada Pasta:
5 thin chicken breast, thawed and cut into bite-sized pieces
1/3 cup green onions, sliced
1 1/2 tablespoons taco seasoning
28 ounces red enchilada sauce
2- 14.5 ounce cans chicken broth
16 ounces rigatoni pasta
7 ounce can diced green chilies
7 ounce can olives, sliced
3 cups cheddar cheese, grated
Cilantro to garnish
How to Make One Pan Spicy Enchilada Pasta:
In a skillet on medium heat, cook chicken and green onion until the chicken is no longer pink. Sprinkle the taco seasoning in and mix well.
Add the Enchilada sauce, chicken broth, and noodles. Bring to a boil. Reduce heat to low and cover. Cook for ten minutes, remove the lid and cook for an additional five minutes or until almost all of the liquid is gone.
Stir in green chiles, olives, and one cup of cheese. Mix well.
Sprinkle the remaining two cups of cheese on top and garnish with cilantro.
Serve and enjoy!
Other One Pan Recipes You Will Love: 💕
One Pan Spicy Enchilada Pasta
An easy one pan dinner recipe for busy weeknights.
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
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In a skillet over medium heat, cook the chicken and the green onion until chicken is no longer pink.
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Sprinkle chicken with taco seasoning. Stir.
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Add the enchilada sauce, chicken broth, and pasta. Bring to a boil.
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Reduce the heat to simmer. Cover skillet with a lid and cook for 10 minutes.
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Remove the lid and let simmer for five extra minutes until liquid is gone.
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Add the green chilies, olives, and one cup of grated cheese. Stir to combine.
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Sprinle with remaining two cups of grated cheese and garnish with cilatro leaves, if desired.
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Serve and enjoy!
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