Enchilada Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet pasta combining enchilada sauce, chicken, and bold Mexican spices with melted cheese. Comfort food meets bold flavor in a quick weeknight dinner.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 14.5 ounces diced tomatoes (not drained)
- 10 ounces mild red enchilada sauce
- 2 cups medium shells pasta
- 2 cups chicken broth
- 1 (1-ounce) batch taco seasoning (see note 3)
- 15.5 ounces black beans (drained and rinsed)
- 1-1/2 cups frozen corn
- 1 cup thinly sliced mini bell peppers
- 1-1/2 cups rotisserie chicken (diced to small pieces)
- 3/4 cup sharp Cheddar cheese (freshly shredded, pack to measure)
- Toppings as desired (see note 4)
At a glance
PER SERVING · TIME 30M
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
- 2189mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 831mg
- Calcium
- 247mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.