Chicken enchilada pasta

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 308.6
  • Total Fat: 10.0 g
  • Cholesterol: 73.1 mg
  • Sodium: 1,445.3 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 40.1 g

View full nutritional breakdown of Chicken enchilada pasta calories by ingredient
Submitted by:


adapted to be lower fat and calorie from the recipe at adapted to be lower fat and calorie from the recipe at
Number of Servings: 8


    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
    4-ounce can diced green chilies
    1/2 teaspoon salt
    2 teaspoons chili powder
    1 teaspoon cumin
    2 (10-oz) cans 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 light sour cream
    1 1/2 cups shredded low fat cheese
    16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)


Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Number of Servings: 8

Recipe submitted by SparkPeople user RAVENLYNNE.

TAGS:  Poultry |

Rate This Recipe