Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A unique spin on chicken enchiladas.

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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.

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  • Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.

  • Sprinkle pepper Jack cheese and parsley over pasta mixture.

Cook's Notes:

You can use Cheddar cheese instead of pepper Jack.

Substitute cilantro for the parsley if desired.

Nutrition Facts

633 calories; protein 45.8g; carbohydrates 70.7g; fat 21.5g; cholesterol 99.8mg; sodium 1097.9mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/12/2021
Really enjoyed this dish! It's different than your average Mexican recipe. Read More
Rating: 5 stars
01/20/2021
Made it exactly as written. Delish one-skillet dinner! The spice level is determined by the salsa. I used a medium spice chunky salsa. Just right for us. Read More