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Chicken Enchilada Pasta

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Cook Time 20 minutes
Total Time 20 minutes
Course All Recipes, Dinner, Lunch
Cuisine 1:1 Ratio, All, Mexican, Poultry, Sandi's Favorites
Servings 10 servings
Calories 328 kcal



  • 2 pounds chicken breast boneless, skinless
  • 2 TBSP olive oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1 red pepper diced
  • 4 ounce can diced green chiles
  • 1/2 tsp salt
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 10 ounce cans green enchilada sauce
  • 2/3 cups red enchilada sauce
  • 2 cups Weight Watchers Mexican Cheese
  • 1 cup light sour cream
  • 8 ounces Penne pasta

Optional Toppings

  • avocado
  • green onions
  • black olives
  • tomatoes


  • Cook chicken, drain, and shred.
  • Meanwhile boil pasta according to package and chop the veggies.
  • Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
  • Add cooked chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 8-10 minutes.
  • Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
  • Drain pasta and return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.



Calories: 328kcalCarbohydrates: 25gProtein: 30gFat: 11gSodium: 818mgFiber: 3gSugar: 5g
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