One-Pot Cheesy Chicken Enchilada Casserole | WW Freestyle 5 point

Delicious One-Pot Cheesy Chicken Enchilada Casserole 8 oz. uncooked Medium Pasta Shells 1 can (14.5oz) Diced Tomatoes 10 oz. Mild Enchilada Sauce 2 C Water 1/2 C Green Onions, Thinly Sliced 1-2 tsp. Chili Powder 1 can (15oz) Black Beans, drained and rinsed 1 can Whole Kernal Corn, drained 2 C Shredded Chicken 2 C Fat Free Cheddar Cheese, Grated 1. In large colander, rinse and drain the uncooked pasta. In a 4 quart saucepan, mix pasta, tomatoes, enchilada sauce, water green onion, and chili powder. Heat to boiling on high heat; reduce heat. Simmer 14-16 minutes, stirring frequently, until pasta is tender; do not drain. 2. Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.