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

• 1 Rotisserie Chicken with meat shredded
• 300 g Medium Shell Pasta
• 400 g Diced Tomatoes 1 can
• 375 g Enchilada Sauce mild - I used 1 jar of El Paso Sauce
• 425 g Black Beans drained - I used 1 can El Paso black beans
• 400 g Corn Kernels drained - 1 can
• 2 1/2 cups water
• 3 Spring Onions thinly sliced & additional to garnish
• 2 tsp Ground Chilli
• 2 1/2 cup Shredded Cheese I use a cheese combo mix
• Sour Cream optional to serve

Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 1 Rotisserie Chicken with meat shredded 300 g Medium Shell Pasta 400 g Diced Tomatoes 1 can 375 g Enchilada Sauce mild - I used 1 jar of El Paso Sauce 425 g Black Beans drained - I used 1 can El Paso black beans 400 g Corn Kernels drained - 1 can 2 1/2 cups water 3 Spring Onions thinly sliced & additional to garnish 2 tsp Ground Chilli 2 1/2 cup Shredded Cheese I use a cheese combo mix Sour Cream optional to serve

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.