Chicken Enchilada Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta combined with shredded chicken and enchilada sauce, topped with cheese and sour cream. This fusion dish has the warming spices of Mexican cuisine mixed with Italian pasta. Serve for a casual weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 6- 2-3 chicken breasts (cooked and cubed or shredded)
- 2 tablespoons olive oil
- 2 garlic cloves (finely minced)
- 1 medium onion (diced)
- 1 red pepper (diced)
- 1 (4-ounce) can diced green chilies
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 cans (10-ounces each) green chili enchilada sauce ((I used mild))
- 2/3 cup red enchilada sauce ((I used mild))
- 1 can large black olives (cut in half)
- 1 cup sour cream
- 1 1/2 cups shredded cheese (I used sharp cheddar)
- 16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)
At a glance
PER SERVING · TIME 37M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 1416mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 215mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1416MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.