Chicken Enchilada With Shell Pasta

Chicken Enchilada with Shell Pasta is a very simple merging of Tex-Mex and Italian style ingredients. This is a really simple, easy to make meal that requires simple preparation and not too many steps to make. The chicken, tomato & pasta are a typical great combination. Add in black beans, corn and spring onion, and lightly spice with chilli to provide a wonderful subtle heated undertone to the meal. Mixed with Enchilada sauce as well as cheese and you have an amazing meal that will not disappoint.

Ingredients:
• 1 Rotisserie Chicken with meat shredded
• 300 g Medium Shell Pasta
• 400 g Diced Tomatoes 1 can
• 375 g Enchilada Sauce mild - I used 1 jar of El Paso Sauce
• 425 g Black Beans drained - I used 1 can El Paso black beans
• 400 g Corn Kernels drained - 1 can
• 2 1/2 cups water
• 3 Spring Onions thinly sliced & additional to garnish
• 2 tsp Ground Chilli
• 2 1/2 cup Shredded Cheese I use a cheese combo mix
• Sour Cream optional to serve

Instructions
1. Shred meat from a rotisserie chicken and set aside.
2. In a large saucepan over medium high heat, add shell pasta, diced tomatoes, enchilada sauce, water, spring onion and ground chilli. Stir to mix through.
3. Bring to boil then reduce heat and simmer for about 14 minutes. Stir regularly to continue mixing. Most of the water will evaporate during this period. Don't let it all evaporate and get too dry.
4. Add black beans, corn kernels and shredded chicken. Stir to fully mix through. Cook on simmer for a further 2 minutes then remove from heat.
5. Add shredded cheese, stir to mix through.
6. Garnish with additional spring onion & serve with an optional side of sour cream.

For pictures & more follow the link below:
Chicken Enchilada With Shell Pasta

bon appetit