Budget Bytes · by Beth Moncel★ 4.7 (20)
Chicken Enchilada Pasta
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 58%
CARBS 49G40% OF CAL
3G FIBER0G ADDED0G INTRINSIC42G OTHER4G TOTAL SUGAR
FAT 19G36% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta cooked in a thick, rich homemade enchilada sauce with chicken and Monterey Jack cheese. A quick skillet dinner that delivers bold Mexican flavors in 30 minutes.
mainmexicanpastachicken🍳 skillet
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp vegetable oil ($0.10)
- 1 medium yellow onion ($0.28)
- 2 cloves garlic ($0.16)
- 1 lb chicken breast ($1.95)
- 1 cup enchilada sauce** ($0.40)
- 1/2 cup sour cream ($0.40)
- 12 oz uncooked pasta ($0.75)
- 1 cup shredded monterrey jack ($1.22)
- 2-3 whole green onions ($0.19)
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 58%
CARBS 49G40% OF CAL
3G FIBER0G ADDED0G INTRINSIC42G OTHER4G TOTAL SUGAR
FAT 19G36% OF CAL
8G SAT11G 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
- 20m
- Sodium
- 376mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 531mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.