Fajita Chicken and Enchilada Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fusion pasta combining fajita and enchilada flavors with seasoned chicken, peppers, onions, and enchilada sauce. It's a quick weeknight meal with Latin-inspired spicing and melted cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound penne pasta or other short cut pasta
- 1 pound boneless skinless chicken breast (cut into bit size pieces)
- 2 tablespoons olive oil (divided)
- 2 teaspoons chipotle chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika or paprika
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoons crushed red pepper flakes (optional)
- 1 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 large red bell pepers (sliced)
- 1/2 onion (sliced)
- 2 cloves garlic (minced or grated)
- 2 1/2 cups cans enchilada sauce
- 1/2 lime (juiced)
- 1 1/4 cups finely shredded cheddar cheese
- 1 avocado (diced (optional))
- fresh cilantro (for garnish)
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
- 15m
- Cook
- 15m
- Sodium
- 1012mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 498mg
- Calcium
- 181mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1012MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.