Chicken Enchilada Pastas

October 24, 2013

114

Chicken enchiladas have always been a favorite meal of mine, but they have especially been memorable since July 25th, 2011, when they made my water break. You see on that day, I waddled my 38-week pregnant body up to Woodman’s to do a massive grocery shopping extravaganza (Woodman’s is always an extravaganza, but when you’re that pregnant & it’s summer, it’s just massive). I was doubling up on a lot of our meals back then so that I could have one for dinner & freeze another for when the

1 rotisserie chicken, shredded (or a few breasts put in the crockpot & then shredded)
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 can diced green chiles (4 oz)
1/2 teaspoon salt
2 teaspoon chili powder
1 teaspoon cumin
1 can green chili enchilada sauce (10 oz)
2 cups shredded cheese (any kind, but I like mozzarella or something else creamy & mild)
1 8 oz block of cream cheese
12 oz Penne pasta

Optional topping ideas
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Preheat your broiler to low. Shred chicken into bite-sized pieces. Boil pasta according to package. Heat olive oil in a deep skillet & cook onions for 3-5 minutes. Add garlic & red pepper & cook for another...
See the full directions on my site

Nutritions

Calories
181

Sodium
702mg
29% DV

Fat
9g
14% DV

Protein
10g
20% DV

Carbs
14g
4% DV

Fiber
2g
9% DV