Chicken Enchilada Pasta

Have you jumped on the Pinterest boat yet? If not, I recommend it. (For you non-Pinterest’ers), Pinterest is an online idea board. You “pin” things that interest you, and share them with your Pinterest friends. I pin recipes I wanna try on my “Recipe Board”,  it’s kinda like my online cookbook.

Last night, Darrin and I tried our first Pinterest recipe: Chicken Enchilada Pasta courtesy of Pearls, Handcuffs, & Happy Hour. It was pretty darn delicious.

Ingredients:

  • 2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken} ——> (We used shredded rotisserie chicken)
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 {4 oz.} can diced green chiles
  • 1/2 tsp. salt
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 {10 oz.} cans green chili enchilada sauce
  • 2/3 cup red enchilada sauce
  • 2 cups shredded cheese (We used colby & monterrey jack)
  • 1 cup sour cream (We used reduced-fat sour cream)
  • Penne pasta (16 oz)

Optional Toppings:

1. Shread your chicken.

2. Cook your pasta.

3.  Chop your veggies.

4. Heat olive oil in your skillet. Add onions. Cook 3-5 minutes. Add red pepper and garlic. Cook additional 3-5 minutes.

5. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

6. Add cheese & stir. Do not, (repeat) do not bring to a boil or sour cream will curdle. Add sour cream & stir.

7. Drain pasta. Return to pot. Pour sauce mixture over pasta and stir.

8. Garnish with your favorite toppings. We used green onions, avocado, sour cream and tortilla chips.

9. EN-joy 🙂Next time around, I wanna add black beans to the dish. The beans would add more fiber and protein, making it a little healthier 🙂

Nutrition (recipe makes approx (15) one cup servings)—-> yippie, leftovers for lunch this week.

1 cup of Chicken Enchilada Pasta=248 calories, 15 grams fat, 12.7 grams protein, 28.2 grams carbohydrate, 1.3 grams fiber, 3.3 grams sugar, 536 mg sodium

Extra toppings:

  • Avocado (1/4 cup):60 calories, 5.5 grams fat, 2.5 mg sodium, 3 grams carb, 2.5 grams fiber, 1 gram protein
  • Green Onions (1/4 cup): 10 calories, 0 grams fat, 5 mg sodium, 2 grams carb, 1 gram fiber, 0 gram protein
  • Black Olives (4 olives): 25 calories, 2 grams fat, 95 mg sodium, 1 gram carb, o gram fiber, 0 gram protein
  • Tomato (slice): 3 calories, 0 grams fat, 0 mg sodium, 1 gram carb, 0 gram fiber, 0 gram protein
  • Sour Cream (2T, reduced fat): 40 calories, 3 grams fat, 20 mg sodium, 2 grams carb, 0 grams fiber, 1 gram protein
  • Black Beans (1/4 c.): 57 calories, o grams fat, 0 grams saturated fat, 102 mg sodium, 10 grams carb, 4 grams fiber, 4 grams protein

Figuring out the nutrition info of a detailed recipe takes time & effort 🙂

2 Comments

  1. Liz says:

    YUM! i am obsessed with recipies on pinterest. i havent come across this one but cant wait to make it! and i would add black beans, too!

  2. Great comfort food for chilly nights. I took the leftovers to my parents for the Superbowl and everyone else loved it too<3 Thanks for the post 🙂

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