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30 Minute Skillet Chicken Enchilada Pasta
JO COOKS12Ingredients
35Minutes
530Calories
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Ingredients
US|METRIC
8 SERVINGS
- 10 oz. elbow pasta (dry, I used brown rice elbow pasta)
- 1 Tbsp. olive oil
- 2 chicken breasts boneless (and skinless, cut in 1 inch cubes)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 16 oz. enchilada sauce
- 15 oz. black beans (1 can)
- 1/4 cup chicken broth low sodium
- 1 cup heavy cream
- 1/2 cup salsa
- 2 cups cheese (Tex Mex)
- 1 Tbsp. parsley (for garnish, optional)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium1050mg44% |
| Potassium570mg16% |
| Protein29g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C8% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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