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
Optional toppings:
  • Diced red/ green peppers
  • Sliced olives
  • Avocado
  • Diced tomatoes
  • Shredded cheese
  1. Mix enchilada sauces, chiles, Greek yogurt, spinach and cheese in a large slow cooker, until fully blended.
  2. Add chicken breasts and cook on high for 6-8 hours (heat can be lowered once chicken is fully cooked)
  3. Right before serving shred chicken breast and mix back into sauce.
  4. Cook pasta according to the directions on the box, then mix with the sauce
  5. 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/