Chicken Enchilada Pasta

You’ll notice we put together lunches (and dinners) that contain lean protein and carbohydrates to keep us fueled for our many workouts. The latest – Chicken Enchilada Pasta – is no exception. I made this a couple of weeks ago for us to take to work for lunch, and we ended up with four lunch portions (two for each of us).

On the second day, I added a leftover half of an avocado to mine to a) change it up a bit, and b) add some color for the lovely picture below!

It’s flavorful, healthy, inexpensive and easy to whip up: all major selling points when it comes to selecting a meal you plan to enjoy for a couple of days.

Doesn't that LOOK delicious?
Doesn’t that LOOK delicious?

Chicken Enchilada Pasta


2 chicken breasts, cooked & shredded

1 tbsp. olive oil

1 garlic cloves, minced

1/2 red bell pepper, diced

1 {4 oz.} can diced green chiles

1/4 tsp. salt

1 tsp. chili powder

1/2 tsp. cumin

1 {10 oz.} can green chili enchilada sauce

2/3 cup red enchilada sauce

1 cup shredded cheese (We used a colby and monterrey jack mixture)

1/2 cup reduced-fat sour cream

{8 oz} whole wheat penne pasta


1) Cook and shred the chicken breasts, and cook the pasta according to package directions, then set aside.

2) Heat olive oil in large skillet. Add red pepper and garlic. Cook 3-5 minutes until the pepper is softened.

3) Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4) Add shredded cheese and stir. Do not, (repeat) do not bring to a boil or sour cream will curdle. Add sour cream and stir.

5) Add the drained pasta to the mixture and stir.

6) Garnish with your favorite toppings! (While I added avocado on Day 2; the dish was delicious with nothing else added.)

Since this makes 4 lunch portions, here is the nutritional breakdown (sans avocado or any additional toppings):

Calories: 496

Fat:  15 g

Protein:  25.4 g

Carbs: 28 g

You could definitely double this recipe and freeze half of it to heat up later.

Happy cooking!


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