A unique spin on chicken enchiladas.



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


  • 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.

  • 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; 21.5 g total fat; 100 mg cholesterol; 1098 mg sodium. 70.7 g carbohydrates; 45.8 g protein; Full Nutrition