Eating Bird Food · by Brittany Mullins★ 4.3 (15)
Chicken Enchilada Pasta
NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 55%
CARBS 61G51% OF CAL
8G FIBER0G ADDED0G INTRINSIC45G OTHER8G TOTAL SUGAR
FAT 14G26% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet enchilada-flavored pasta with ground chicken, beans, corn, and melted cheese. This easy weeknight dinner combines pasta with enchilada sauce and vegetables for a quick, satisfying meal.
mainmexicanpastachicken🍳 skillet
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon extra virgin olive oil
- 1 clove garlic (minced)
- 1 small yellow onion (or ½ large onion, chopped)
- 1 red bell pepper (chopped)
- 1 lb ground chicken
- 8 oz dry rotini pasta
- 1 14 oz can diced tomatoes
- 2 cups red enchilada sauce (store-bought or homemade (I used Siete enchilada sauce))
- 2 cups low-sodium vegetable broth
- 4 Tablespoons taco seasoning
- 1 15oz can black beans (drained and rinsed)
- 1 cup frozen yellow corn (or drained canned corn )
- ½ cup shredded Mexican cheese (or cheddar cheese)
- Salt and pepper (to taste)
- Optional toppings: sliced jalapeños (cherry tomatoes, cilantro, regular or dairy-free sour cream)
At a glance
PER SERVING · TIME 40M
CAL 24%·PRO 55%
CARBS 61G51% OF CAL
8G FIBER0G ADDED0G INTRINSIC45G OTHER8G TOTAL SUGAR
FAT 14G26% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1414mg
- Total sugar
- 8g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 960mg
- Calcium
- 142mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1414MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.