One-pot cooking gives you big flavor without a lot of cleanup. This dish gives you all the flavor of chicken enchiladas without all the work.
My least favorite part about cooking is doing the dishes. If fact, most nights I go to bed and just hope that I will wake up and the dishes will be done. Sadly the dish fairy has never showed up, and I end up washing the dishes in the morning. That’s why I’m a huge fan of anything that is one-pot. Anytime I can get away with dirtying fewer dishes, I’m totally on board. This pasta dish is super simple and makes enough to feed a hungry family of four.
One-pot chicken enchilada pasta recipe
Adapted from No. 2 Pencil
- 2 tablespoons olive oil
- 2 cups diced boneless skinless chicken breast
- 1 small yellow onion, diced
- 1/2 cup finely diced bell pepper (any color)
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup cooked black beans
- 2-1/2 cups chicken stock
- 1 (12 ounce) bottle red enchilada sauce
- 8 ounces egg noodles
- 2 cups shredded taco blend cheese
- 1/3 cup diced cilantro
- In a large pot, add olive oil and set over medium heat. Once the oil is hot, add the chicken, onion and bell peppers. Lightly season with salt and pepper and cook until the chicken is mostly cooked and the vegetables are soft. Add in garlic and saute until fragrant, about 30 seconds.
- Add in black beans, chicken stock, red enchilada sauce and pasta. Bring to a boil, cover and reduce heat to low.
- After about 15 minutes take off the lid and let the sauce simmer until thickened and the noodles are completely cooked.
- Mix in 1 cup shredded cheese and then top the noodles with the remaining 1 cup shredded cheese.
- Cover with the lid to help the cheese melt. Once it’s melted, sprinkle with cilantro and enjoy hot.