Creamy Chicken Enchilada Pasta
Shredded chicken, zucchini, green chiles, tomatoes and corn are seasoned with Mexican spices then combined with pasta, enchilada sauce, cheese and Greek yogurt to make it creamy, but also keep it healthy!
Servings: 5 servings
Ingredients
- 8 ounces uncooked pasta, such as rotini or shells
- 1 tablespoon olive oil
- 1/2 cup sliced green onions
- 1 1/2 cups diced zucchini
- 1/2 cup frozen corn, defrosted
- 1/2 cup diced tomatoes
- 4 ounces diced green chiles
- 2 cups shredded chicken
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 8 ounces green or red enchilada sauce
- 1/2 cup shredded cheddar Colby Jack or Monterey Jack cheese
- 2 tablespoons chopped cilantro
- 1/3 cup plain greek yogurt, 2% or whole work
- tomatoes, black olives, cilantro, green onions and extra cheese for toppings
Instructions
- Cook the pasta and drain it in a colander. Return the pot or pan to the stove and heat the olive oil over medium heat. Swirl to coat the bottom when hot.
- Add the green onions, zucchini, corn and tomatoes to the pan, season with salt and pepper and sauté for 3-4 minutes.
- Add in the green chiles, shredded chicken, chili powder, cumin, enchilada sauce, cilantro and shredded cheese. Stir until combined.
- Add the pasta back into the pan and stir until everything is heated through and the cheese is melted. Remove the pan from the heat and stir in the Greek yogurt until incorporated and creamy. Serve the pasta topped with diced tomatoes, black olives, green onions, cilantro and extra cheese if desired.
Nutrition
Calories: 409kcal | Carbohydrates: 48g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 560mg | Fiber: 5g | Sugar: 7g