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Enchilada Skillet Pasta.

Chicken Enchilada Pasta Skillet – Everything you love about a gooey cheesy chicken enchilada made in just 30 minutes on the stovetop!

An easy one skillet chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love!

Quick and easy one-skillet enchilada pasta made with red lentil pasta so it’s a good source of plant-based protein, gluten-free and loaded with flavor. It’s a dish the whole family will enjoy!

Ingredients:

  • 1 lb ground beef I use 85% or 90% lean.(If using lower, you may want to drain fat from pan before adding other ingredients.)
  • 12 oz wide egg noodles one package
  • 2 ears fresh corn from the cob or 1.5 cups canned or frozen
  • 1/4 cup sour cream
  • 1 15 oz can black beans, rinsed and drained
  • 2 1/2 cups cheddar cheese, shredded I prefer sharp
  • 1 cup mozzarella cheese, shredded
  • 2 cups Enchilada sauce 1 batch of homemade sauce
  • 1 tablespoon fresh jalapeno, diced
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • fresh cilantro, diced
  • 1/2 tablespoon olive oil

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