If you love enchiladas AND pasta, you’re going to want to try this one. It’s creamy, cheesy, packed with protein, and has all those enchilada flavors you love, just in pasta form.

This has become one of my husband’s and my favorite dinners. It’s one of those recipes that comes together pretty quickly, doesn’t require a ton of ingredients, and somehow tastes way more indulgent than it actually is.

And at 419 calories and 42 grams of protein per serving, it’s an easy one to work into a calorie deficit without feeling like you’re eating “diet food.”

Fair warning: this one has some spice. I’d say it’s around a 5/10 for me, so if you don’t love spicy food, I’d definitely swap it for canned tomatoes and mild green chiles. If you like a little kick, though, I think it’s perfect.

Why I Love This Recipe

42g of protein per serving
Creamy, cheesy, and seriously satisfying
Easy enough for a weeknight dinner
Uses simple ingredients
Easy to customize with whatever you have in the fridge
Gives you all the enchilada vibes without actually making enchiladas

Ingredients

1 pound boneless, skinless chicken breast, cooked and diced
8 ounces dry Barilla Protein+ Pasta (or your favorite protein pasta)
½ cup nonfat Greek yogurt
1 (10-ounce) can red enchilada sauce
1 (10-ounce) can Mild Rotel, undrained
½ packet taco seasoning
½ cup reduced-fat Mexican blend cheese

How to Make Chicken Enchilada Pasta

Cook your pasta. Cook the protein pasta according to the package directions until al dente. Drain and set aside.
Cook the chicken. While the pasta is cooking, cook your chicken and cut it into bite-sized pieces.
Make the sauce. In a small bowl, whisk together the Greek yogurt, enchilada sauce, and taco seasoning until smooth.
Put it all together. Add the cooked chicken, pasta, Rotel (juice and all!), and sauce to a large skillet or saucepan over medium heat. Stir everything together until it’s well coated and heated through, about 3–5 minutes.
Add the cheese. Sprinkle the cheese over the top, cover, and let it cook for another 2–3 minutes until the cheese is melted.
Eat! That’s it. Serve it up and enjoy.

Easy Ways to Customize It

This is one of those recipes where you really can’t go wrong adding whatever sounds good.

Want more veggies? Bell peppers and onions would be my first choices. You could sauté them before adding everything else.

Want to make it more filling? Black beans would be SO good in this and would add even more fiber.

Want more spice? Use a spicy Rotel or add some hot sauce.

Want less spice? Definitely go canned tomatoes with mild green chiles instead.

And if you aren’t worried about keeping the calories down, a little extra cheese on top never hurt anybody.

Nutrition

Per serving: 419 calories | 42g protein | 48g carbohydrates | 7g fat

Servings: 4