*Thank you OXO for providing the beautiful Stainless Steel Pro 5 Qt Casserole Cookware + Cover I used to make this delicious one pot meal! #OXOCookware
Alright, I don’t know about you, but I’m a tornado when it comes to cooking in the kitchen. In a major way. I think it’s because I don’t have a lot of space, so I just kind of explode everywhere. It can be problematic (just ask my husband, that sweet soul usually ends up cleaning up after me). If you follow me on Instagram, you may have seen last month when I was sent this beautiful Stainless Steel Pro 5 Qt Casserole Cookware + Cover. Helllooooo swoon-worthy! I couldn’t wait to whip up this delicious one pot meal. You know.. to cut down on dishes.
I’ve been a fan of OXO for years now. My favorites you ask? Hmm.. I have almost too many to list, but if I had to pick my very favorites I’d say for sure the OXO Good Grips scraper & chopper, OXO Good Grips Butter Dish
(random I know, but I love me some butter), and for sure the OXO Good Grips Sink Caddy
. All of which are less than $20! SCORE! But back to the reason we are here: to make your life easier with this one pot meal! Hello! One pot? Yes please! You can just imagine my husband rejoicing right about now. Take a look at how easy this is to whip together. If you’ve never heard of Goldbaums Brown Rice Pasta
you must get your hands on it immediately. It’s SUPER healthy, crazy delicious AND gluten free. Can I get another: SCORE?!
One Pot Chicken Enchilada Pasta
This One Pot Chicken Enchilada Pasta is a great Mexican dish without all of the fuss! If you ever get tired of making a mess of the kitchen while trying to feed your family, this one pot meal is perfect for you!
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic minced
- 1/2 small onion diced
- 1 lb. cooked chicken cubed or shredded
- 1/2 taco seasoning packet
- 2 c. chicken broth
- 1 19 oz. can red enchilada sauce
- 2 1/2 c. brown rice pasta
- 2 c. shredded cheddar cheese
- 1 2.25 oz. can sliced olives
- Cilantro for garnish optional
Instructions
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In a large 5 qt. casserole pot, sauté garlic and onions in olive oil over medium low heat until softened.
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Add chicken and taco seasoning; stir to coat evenly.
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Add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduced heat to low and cover.
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Cook on low, with pan covered for about 15 minutes. Remove from heat and stir in cheese. Top with black olives and garnish with cilantro if desired.
Recipe Notes
Adapted from No. 2 Pencil
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Love an easy meal, try these other great recipes!
Kat
Can you use green enchilada sauce instead of red? Also, is the pasta cooked before going in?
Yvonne
Hi Kat, absolutely you can use green enchilada sauce instead of red! You’ll add the uncooked pasta during step 3, along with the chicken broth & enchilada sauce. You’ll bring it to a boil, and then reduce the heat to low and cover for about 15 minutes. That’ll ensure that the pasta is cooked.
Taryn
Is the pasta already cooked or still dried when you add it?
Yvonne
It’s cooked already! Let me know if you give this a try :)
I might want to use the same pot that you used. That is a great casserole pot. And your dish just looks so dashing as ever.
Yvonne
Isn’t it great?! I absolutely LOVE it! Worked so perfectly for this one pot meal. You are just the sweetest, thank you so much Maureen!
What a gorgeous casserole pot! I’m totally in need of new pots and pans, and this may just make the list!
And I’m with ya girl, a TOTAL mess in the kitchen… ahh, our poor poor spouses :)
Yvonne
Isn’t it beautiful Holly?!? I LOVE it – cleans wonderfully too! And man, that dang mess in the kitchen… can’t get away from it!