Chicken Enchilada Pasta Recipe

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Chicken Enchilada Pasta
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Ingredients:

Directions:

  1. Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
  2. Cook the pasta according to package directions; drain well.
  3. Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
  4. Pour mixture into the 13 x 9 dish.
  5. Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
  6. Bake at 350 for about 20-30 minutes.
  7. Remove from oven.
  8. Serve with dallops of the sour cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 676.13 Kcal (2831 kJ)
Calories from fat 380.7 Kcal
% Daily Value*
Total Fat 42.3g 65%
Cholesterol 142.84mg 48%
Sodium 1036.8mg 43%
Potassium 471.65mg 10%
Total Carbs 40.72g 14%
Sugars 5.08g 20%
Dietary Fiber 1.5g 6%
Protein 33.59g 67%
Vitamin C 6.1mg 10%
Vitamin A 0.6mg 20%
Iron 2.5mg 14%
Calcium 530.3mg 53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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