Chicken Enchilada Pasta Recipe
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Six Sisters' Stuff · by Steph Loaiza★ 5.0 (2)

Chicken Enchilada Pasta Recipe

NUTRITION · PER SERVING507M COOK
CAL 24%·PRO 51%
CARBS 59G49% OF CAL
12G FIBER0G ADDED0G INTRINSIC37G OTHER11G TOTAL SUGAR
FAT 18G33% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow cooker pasta dish with enchilada sauce, chicken, black beans, and corn finished with cream cheese. Comforting and hands-off for busy weeknights.

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Nutrition & ingredients

Ingredients

serves 6
  • 14.5 ounces diced tomatoes ((1 can))
  • 15 ounces canned corn (drained, (1 can))
  • 15 ounces canned black beans (drained and rinsed, (1 can))
  • 10 ounces mild enchilada sauce ((1 can))
  • 4 ounces diced green chilies ((1 can))
  • ¾ cup chicken broth ((or more, as needed))
  • 2 cups cooked and shredded chicken ((rotisserie chicken works great or our shredded chicken recipe))
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 2 Tablespoon chopped fresh cilantro ((plus more for topping, if desired))
  • 4 ounces cream cheese (cut into small pieces)
  • 2 cups uncooked orzo pasta ((this is the kind I used))
  • favorite enchilada toppings
PREP
12M
SODIUM
952MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.