Cheesy Chicken Enchilada Pasta

By Marlenew

From The Weekday Lunches and Breakfasts Cookbook by Mary Younkin

Ingredients

• 1 1 1 Tbsp. kosher salt, plus more as needed
• 8 8 8 oz. pasta, cooked (I use DeLallo Fusilli Bucati whole wheat pasta)
• 1 1 1 Tbsp. olive oil
• 1 1 1/2-inch 1 yellow onion, chopped into 1/2-inch pieces, about 1 cup
• 1 1 1/2-inch 1 1/2 pepper, chopped into 1/2-inch pieces, about 1 1/2 cups
• 1/2 1/2 1/2 cup sour cream
• 1/2 1/2 1/2 cup red or green chili enchilada sauce
• 1 15 1 15 1 15 oz. can black beans, drained and rinsed
• 3 3 3 cups chicken, chopped bite size (we used rotisserie chicken)
• 1 10 1 10 1 10 oz. can diced tomatoes with green chili, drained well
• 2 2 2 cups Mexican cheese blend, cheddar or pepper jack
• 2-3 2-3 2-3 Tbsp. chopped fresh cilantro

Details

Preparation time 15mins
Cooking time 35mins
Adapted from reluctantentertainer.com

Preparation

Step 1

Bring a large pot of water and salt to boil. Cook the pasta until it is tender and still a bit firm. While the pasta is cooking, warm the milk in your largest skillet over medium-high heat. Add the onion and pepper to the skillet, and stir to coat. Allow them to cook for about 2 minutes.

Add the sour cream, enchilada sauce, beans, and chicken to the skillet. Stir to combine, and bring to a low simmer. Add the cooked pasta and tomatoes, stir again, and taste. Adjust the salt as desired.

Stir in 1 cup of cheese, and sprinkle the pasta mixture with the remaining cheese, cover with a lid, and remove from the heat to allow the cheese to melt, about 5-10 minutes. Sprinkle with cilantro before serving.