One-Pot Cheesy Chicken Enchilada Pasta
"Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal...."
INGREDIENTS
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1/2 lb uncooked medium pasta shells
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1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
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1 can (10 oz) Old El Paso™ mild enchilada sauce
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2 cups water
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1 bunch thinly sliced green onions, greens and whites separated
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2 teaspoons chili powder
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1 can (15 oz) Progresso™ black beans, drained, rinsed
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1 can (11 oz) Green Giant™ SteamCrisp™ Niblets™ whole kernel sweet corn, drained
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2 cups finely chopped deli rotisserie chicken
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2 cups shredded sharp Cheddar cheese (8 oz)
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Chopped fresh cilantro, lime wedges and sour cream, if desired
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