Chicken Enchilada Pasta {Skillet Meal}

All the flavors of Chicken Enchiladas combined together with pasta and chili beans to make this easy skillet meal.

Do like skillet and one pan meals? I do, especially if it's a pasta meal. Pasta meals are a staple in our house, because they're quick, easy and perfect to feed even the hungriest of crowds. Pasta and rice are definitely my weakness especially if they involve some type of skillet meal or casserole with ooey-gooey cheese.

This skillet recipe for Chicken Enchilada Pasta was one of those recipes I wasn't too sure about making. You see, my husband isn't a huge casserole eater, but he loves enchiladas, so I thought I would give it a try. When it comes to new recipes sometimes I just have to go out on a limb and try them or we will be eating the same thing month after month.

This recipe was super simple to make and I literally had dinner from the stove to the table in 30 minutes! Don't you just love meals like that? I always have a pantry full of beans, so I added Bush's Kidney Chili Beans to this recipe and the end result was fabulous! 

The chili beans combined with the enchilada sauce were so flavorful and it wasn't spicy at all. This pasta meal makes a pretty full skillet, so there will be plenty of tasty leftovers. Instead of having leftovers I shared some with our neighbors. Hopefully they will like it as much as we did.  

These are the ingredients needed: Small shell pasta or elbow macaroni, one can bush's chili beans (any variety), chicken broth, mild red enchilada sauce, salsa, black olives (sliced or small whole), chicken taco seasoning, 3-4 chicken breasts, Mexican 4 cheese blend, onion and garlic (not pictured). 

For this recipe you can use any variety of Bush's Chili Beans. I used the Chili Kidney Beans, but each variety has a wonderful and flavorful chili sauce that you can't go wrong with any of them.  

To start cut the chicken breasts or tenderloins into 1 1/2 inch pieces and sprinkle with dry taco seasoning. Mix to combine: set aside. In a large skillet add 2 tablespoon olive oil. Add the onion and garlic and saute until the onions are translucent and the garlic is cooked (about 3 minutes). Add the chicken and cook until lightly browned.

Add the chicken broth, enchilada sauce, pasta, chili beans , salsa and black olives to the skillet. Bring the mixture to a boil, cover and simmer on low for 15 minutes. Remove lid and simmer an additional 5 minutes until the pasta is cooked and the sauce has reduced some.. 

Remove from heat and add 1 cup Mexican cheese blend and stir to combine. Sprinkle the remaining 1 cup cheese over the top and place the lid back on the skillet until the cheese melts. 

Garnish with additional black olives and cilantro. 

Serve and enjoy. 

Chicken Enchilada Pasta {Skillet Meal}

2 - tablespoons olive oil
1/2 of a small onion, chopped
1 - clove garlic, minced
3 - 4  chicken breasts or chicken tenderloins, cut into 1 1/2 inch pieces
4 - tablespoons chicken taco seasoning
1 - 14 oz can chicken broth
1 - (10 oz) can mild red enchilada sauce
2 - cups uncooked regular or whole grain small shell pasta or elbow macaroni 
1 (14 oz) can any variety of Bush's Chili Beans (I used Kidney Chili Beans)
1/4 - cup salsa (Herdez is my favorite)
1/4 - cup sliced black olives
2 - cups Mexican 4 cheese blend
cilantro, chopped 

Cut the chicken breasts or chicken tenderloins into 1 1/2 inch pieces and sprinkle with dry taco seasoning. Mix to combine: set aside. 

In a large skillet add 2 tablespoon olive oil. Add the onion and garlic and saute until the onions are translucent and the garlic is cooked (about 3 minutes).

Add the chicken and cook until lightly browned. Add the chicken broth, enchilada sauce, pasta, chili beans, salsa and black olives to the skillet. 

Bring the mixture to a boil, cover, reduce heat and simmer on low for 15 minutes. Remove lid and simmer an additional 5 minutes until the pasta is cooked and the sauce has reduced some.

Remove from heat and 1 cup Mexican cheese blend and stir to combine. Sprinkle the remaining 1 cup cheese over the top and place the lid back on the skillet until the cheese melts. 

Garnish with additional black olives and cilantro before serving. Servings 4-6

Cook's Note: If you prefer beef substitute one pound ground beef, use regular taco seasoning and beef broth. One can of drained Mexican Corn can also be added.   

Inspired by: No 2 Pencil

For more great bean recipes visit Bush's Best.  

Disclosure: This is s #sponsored post on behalf of Bush's Beans. I have a working relationship with Bush's as a proud brand ambassador since 2011.  All opinions stated above are 100% my own. 

This Post is featured on Southernplate.com Meal Plan Monday Link up.