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Spicy Chicken Enchilada Skillet
Yield: 6 people
Spicy Chicken Enchilada Skillet - super easy one-pot meal that is ready in 20 minutes! Chicken, onion, garlic, enchilada sauce, black beans, broth, salsa, heavy cream, and pasta. Everything cooks in the same pot - even the pasta! This makes a GREAT weeknight meal! Serve with a salad and some bread and dinner is done! #onepot #chicken #enchilada #blackbeans #salsa #pasta #mexicanfood
Equipment:
Ingredients:
- 1- lb boneless chicken cut into small bite-sized pieces
- 1 Tbsp olive oil
- 2 Tbsp dried minced onion flakes
- 1 tsp garlic powder
- 1 (10-oz) can enchilada sauce
- 1 (15-oz) can black beans, drained and rinsed
- ⅓ cup low-sodium chicken broth
- 1 cup salsa
- ½ cup heavy cream
- 8- oz campanelle pasta or penne, uncooked
- 1 cup shredded Pepper Jack cheese
- 2 Tbsp chopped fresh parsley or cilantro
Instructions:
- Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add chicken and cook until browned. (It doesn't need to be completely cooked because it will continue to cook with the pasta)
- Add onion flakes, garlic powder, enchilada sauce, black beans, broth, salsa, cream, and pasta. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.
- Remove skillet from heat. Top with cheese and sprinkle with parsley or cilantro. Broil until cheese is melted and bubbly.
Notes:
- Is this pasta super spicy? I didn't think this dish was super spicy, but the heat will all depend on the type of salsa you use. If you are worried about the heat, use a mild salsa or substitute some diced tomatoes for the salsa.
- My favorite jarred salsas are Maeto's and Kylito's. I find both at Walmart.
- Here is our recipe for Homemade Salsa: https://www.plainchicken.com/superior-grill-salsa/
- Can I use pre-cooked chicken? Yes! Feel free to skip the step of cooking the chicken and toss in some cooked chopped chicken instead.