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One Pan Enchilada Pasta

Deborah, Taste and Tell
  • 43 minutes
  • Serves 4

INGREDIENTS

1 tbsp

extra virgin olive oil

3/4 cup

diced onion

1 clove

garlic, minced

2 cups

cooked, shredded chicken

2 cans

each) Old El Paso Mild Red Enchilada Sauce

1 cup

chicken broth

8 oz

rigatoni, or other short cut pasta

1 1/2 cups

shredded cheddar cheese, divided

desired toppings (I like halved grape or cherry tomatoes, diced avocado and cilantro)