Easy Crockpot Enchilada Pasta
Prep time:
Cook time:
Total time:
Serves: 8
- 2 boxes Barilla Penne Pasta
- 1 large can red enchilada sauce
- 1 large can green enchilada sauce
- 1 can diced green chillies
- 1½ cups non-fat, plain Greek yogurt
- 1 cup frozen chopped spinach (thawed)
- 3-4 boneless skinless chicken breasts
- 2 cups shredded cheese
- Diced red/ green peppers
- Sliced olives
- Avocado
- Diced tomatoes
- Shredded cheese
- Mix enchilada sauces, chiles, Greek yogurt, spinach and cheese in a large slow cooker, until fully blended.
- Add chicken breasts and cook on high for 6-8 hours (heat can be lowered once chicken is fully cooked)
- Right before serving shred chicken breast and mix back into sauce.
- Cook pasta according to the directions on the box, then mix with the sauce
- Mix in any of the optional toppings, or add to individual servings (similar to a taco salad)
Recipe by Clever Housewife at https://cleverhousewife.com/2013/10/feeding-crowd-albertsons-stock-sale-easy-crock-pot-enchilada-pasta/
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