Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp. kosher salt (plus more as needed)
  • 8 oz. pasta (cooked (I use DeLallo Fusilli Bucati whole wheat pasta))
  • 1 Tbsp. olive oil
  • 1 small yellow onion (chopped into 1/2-inch pieces, about 1 cup)
  • 1 large green pepper (chopped into 1/2-inch pieces, about 1 1/2 cups)
  • 1/2 cup sour cream
  • 1/2 cup red or green chili enchilada sauce
  • 1 15 oz. can black beans (drained and rinsed)
  • 3 cups chicken (chopped bite size (we used rotisserie chicken))
  • 1 10 oz. can diced tomatoes with green chili (drained well)
  • 2 cups Mexican cheese blend (cheddar or pepper jack)
  • 2-3 Tbsp. chopped fresh cilantro

Instruction

  • Bring a large pot of water and salt to boil. Cook the pasta until it is tender and still a bit firm. While the pasta is cooking, warm the oil in your largest skillet over medium-high heat. Add the onion and pepper to the skillet, and stir to coat. Allow them to cook for about 2 minutes.
  • Add the sour cream, enchilada sauce, beans, and chicken to the skillet. Stir to combine, and bring to a low simmer. Add the cooked pasta and tomatoes, stir again, and taste. Adjust the salt as desired.
  • Stir in 1 cup of cheese, and sprinkle the pasta mixture with the remaining cheese, cover with a lid, and remove from the heat to allow the cheese to melt, about 5-10 minutes. Sprinkle with cilantro before serving.