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Cheesy Chicken Enchilada Pasta

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"A unique spin on chicken enchiladas."
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35 m servings 633 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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

Per Serving: 633 calories; 21.5 g fat; 70.7 g carbohydrates; 45.8 g protein; 100 mg cholesterol; 1098 mg sodium. Full nutrition

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