Chicken Enchilada With Shell Pasta

Chicken Enchilada with Shell Pasta is a very simple merging of Tex-Mex and Italian style ingredients.  This is a really simple, easy to make meal that requires simple preparation and not too many steps to make.

The chicken, tomato & pasta are a typical great combination.  Add in black beans, corn and spring onion, and lightly spice with chilli to provide a wonderful subtle heated undertone to the meal.  Mixed with Enchilada sauce as well as cheese and you have an amazing meal that will not disappoint.

I use an entire rotisserie chicken for this meal, so you will create a substantial meal with enough for 6 people.  The entire chicken produces around 5 cups or so of chicken to be added.  You can always add less to change the mix to your preference.

Optionally serve with sour cream to provide an additional flavour offset into the mix.

This dish is all cooked in one pan, so it couldn’t be easier to make a great weeknight meal that will become a favourite on regular rotation in your home menu.

Print Recipe
Chicken Enchilada With Shell Pasta
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Shred meat from a rotisserie chicken and set aside.
  2. In a large saucepan over medium high heat, add shell pasta, diced tomatoes, enchilada sauce, water, spring onion and ground chilli. Stir to mix through.
  3. Bring to boil then reduce heat and simmer for about 14 minutes. Stir regularly to continue mixing. Most of the water will evaporate during this period. Don't let it all evaporate and get too dry.
  4. Add black beans, corn kernels and shredded chicken. Stir to fully mix through. Cook on simmer for a further 2 minutes then remove from heat.
  5. Add shredded cheese, stir to mix through.
  6. Garnish with additional spring onion & serve with an optional side of sour cream.
Share this Recipe

Leave A Comment