1 Pot Chicken Enchilada Pasta

5 from 3 votes

1 Tbsp. olive oil
2 cloves garlic diced
1/2 of a small yellow onion chopped
12-19 oz. enchilada sauce
1 10 oz. can Rotel
2 C. water
2 C. pasta
1-2 Tbsp. taco seasoning depending on how spicy you like it
1 15 oz. can black beans, drained and rinsed
1.25 lb. cooked meat I used chicken... See Note below
2 C. shredded cheddar cheese I always use Tillamook
Green onions olives, roma tomatoes, and cilantro to garnish
NOTE: You can use anywhere between 1 pound and 1.5 pounds don't fret over the exact amount! You can use ground beef or turkey, whatever you have on hand! If you use ground meat, you can throw it in raw with the onions to cook it!

1. In a large pot, heat olive oil on medium high. Add onions and garlic and let brown while stirring occasionally.
2. Add enchilada sauce, Rotel and water. Bring to boil.
3. Add pasta and taco seasoning. Stir, cover and let cook for 5 minutes.
4. Add black beans and chicken, stir and let cook for 5 more minutes or until pasta is cooked.
5. Stir in 1 cup shredded cheese then remove from heat.
6. Sprinkle the final cup of cheese over the top and serve. Feel free to add green onions, olives, Roma tomatoes and cilantro for extra flavor and color!