One Skillet Chicken Enchilada Pasta

Enjoy a mid-week Mexican Fiesta Meal with One Skillet Chicken Enchilada Pasta

Cook's Notes: A kid-friendly meal with all your favorite Tex-Mex flavors. You can even customize the "hotness" depending on your family's taste. The meal can be put together in under 30 minutes, serves 4-5 and is all made in one skillet. Use a rotisserie chicken as a timesaver. Recipe adapted from chelseamessyapron.com
Topping options include: 
tomatoes, avocados, sour cream, guacamole, green onions, fresh lime  
Ingredients:

• 1/2 -1 can (15 oz. ) black beans drained and rinsed
• 1 can Steam Fresh corn (15 oz.)
• 1 cup assorted mini bell peppers (about 7-8 mini red, yellow, or orange bell peppers)
• 3 cups rotisserie chicken or 3 cups cooked chicken, diced
• 1 can (10 oz.) Ro-tel diced tomatoes with green chilis not drained
• 1 can (10 oz.) mild or spicy red enchilada sauce
• 2 cups regular shells or penne pasta
• 2 cups chicken stock or broth
• 2-3 tablespoons taco seasoning depending on taste preference
• 1 package Shredded Mexican cheese

Directions: 

• Prep the ingredients: Drain and rinse the black beans, corn and chop the bell peppers (remove stems and seeds), and chop the prepared chicken into bite-sized pieces. 
• In a large skillet over high heat, combine the Ro-tel tomatoes with green chilis, the red enchilada sauce, the pasta, and the chicken stock or broth. 
• Heat the skillet to boiling. As soon as it starts to boil, lower the temperature to low and add in the black beans, corn, bell peppers, and taco seasoning mix.
• Cover, and let simmer for about 15-20 minutes or until the pasta is tender and cooked through. Stir occasionally. More liquid (chicken broth) can be added if needed. 
• Uncover and add in the prepared chicken and cheese, stir. Mix and heat for 3-4 minutes more. Serve with extra toppings.