Ingredients
1
box (12 oz) jumbo pasta shells
1
can (10 oz) Old El Paso™ red enchilada sauce
1 1/2
lb boneless skinless chicken, cut into bite-size pieces
Salt and pepper
1
can (10 oz) diced tomatoes with green chiles, undrained
1
can (15 oz) Progresso™ black beans, drained
1/2
to 1 cup shredded Mexican cheese blend
Chopped fresh cilantro
Preparation
Heat oven to 350°F. Cook 1 box (12 oz) jumbo pasta shells as directed on box.
Meanwhile, place thin layer of sauce from 1 can (10 oz) Old El Paso™ red enchilada sauce in bottom of 9x9-inch square (2-quart) glass baking dish. Set aside.
In sauté pan or 10-inch skillet, cook 1 1/2 lb boneless skinless chicken, cut into bite-size pieces, over medium-high heat until no longer pink in center. Season with salt and pepper. Add 1 can (10 oz) diced tomatoes with green chiles, undrained, and remaining red enchilada sauce to chicken. Simmer over medium-high heat while pasta continues to cook. During last 5 minutes of pasta cooking time, add 1 can (15 oz) can Progresso™ black beans to chicken mixture; stir gently to mix and continue to simmer.
Drain pasta. Carefully spoon chicken mixture into each pasta shell; place side by side in baking dish. Sprinkle 1/2 to 1 cup shredded Mexican cheese blend over top.
Bake 15 minutes or until cheese is melted. Garnish with chopped fresh cilantro before serving.
