Chicken Enchilada Pasta {Skillet Meal}

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 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
Inspired by: Kraft

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.   

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.