Enchilada Pasta is a quick one-pot dish your family will love! This Mexican-inspired pasta is loaded with corn, black beans, and egg noodles with a touch of spice!
Place a large skillet over medium heat and add olive oil.
Once the oil is hot, add the scallion whites and garlic to the pan. Stir constantly for 2 minutes until fragrant.
Add green chiles, tomatoes, and chicken broth to the skillet. Stir and bring to a simmer.
Add the egg noodles and stir. Cover and cook for 7 minutes until noodles are almost al dente. (They'll finish cooking as the recipe goes on.)
Uncover the skillet. Add the black beans, corn, enchilada sauce, cumin, chili powder, salt, pepper, and chicken. Stir to combine. Cooked for 2-3 minutes until the corn is warmed through.
Sprinkle shredded cheese over top and let rest until melted. (You can pop the pan under your oven’s broiler to speed up the melting - if your pan is oven-safe.)
Top with a dollop of sour cream, green onions, and lime wedges. Serve warm.