One-Pot Cheesy Chicken Enchilada Pasta Recipe - BettyCrocker.com

Ingredients

• 1/2 lb uncooked medium pasta shells
• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 2 cups water
• 1 bunch thinly sliced green onions, greens and whites separated
• 2 teaspoons chili powder
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 can (11 oz) whole kernel sweet corn, drained
• 2 cups finely chopped deli rotisserie chicken
• 2 cups shredded sharp Cheddar cheese (8 oz)
• Chopped fresh cilantro, lime wedges and sour cream, if desired