Chicken Enchilada With Shell Pasta
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Chicken Enchilada With Shell Pasta
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 1 Rotisserie Chickenwith meat shredded
- 300g Medium Shell Pasta
- 400g Diced Tomatoes1 can
- 375g Enchilada Saucemild – I used 1 jar of El Paso Sauce
- 425g Black Beansdrained – I used 1 can El Paso black beans
- 400g Corn Kernelsdrained – 1 can
- 2 1/2cups water
- 3 Spring Onionsthinly sliced & additional to garnish
- 2tsp Ground Chilli
- 2 1/2cup Shredded CheeseI use a cheese combo mix
- Sour Creamoptional to serve
Instructions
- Shred meat from a rotisserie chicken and set aside.
- 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.
- 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.
- 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.
- Add shredded cheese, stir to mix through.
- Garnish with additional spring onion & serve with an optional side of sour cream.