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
1-lbboneless chickencut into small bite-sized pieces
2Tbspdried minced onion flakes
1(10-oz)can enchilada sauce
1(15-oz)can black beans, drained and rinsed
⅓cuplow-sodium chicken broth
8-ozcampanelle pastaor penne, uncooked
1cupshredded Pepper Jack cheese
2Tbspchopped fresh parsley or cilantro
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.
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.
Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.