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Chicken enchilada pasta bake

7SP green, 6SP blue, 3SP purple (when using whole wheat pasta).. 6PP
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Drizzle

Ingredients

  • 2 cups cooked shredded chicken 8oz
  • Can of Rotel finely chopped tomatoes with green chilies 284ml
  • 1 cup red enchilada sauce
  • ½ cup corn frozen or canned is fine, if canned then drained
  • ½ cup diced onion
  • 2 cups pasta weighed uncooked penne or a rotini is fine
  • 1 cup reduced fat shredded cheese
  • Black diced olives for topping *optional

Instructions

  • Boil pasta according to package, remove from water and let cool
  • Preheat oven to 350F, spray a 9x13 casserole dish.
  • In a large bowl mix the cooked shredded chicken, rotel tomatoes, corn, onion, pasta and enchilada sauce.
  • Pour out into the casserole dish, cover with foil and bake for 25 minutes, remove foil, sprinkle with shredded cheese and top with diced olives, return to oven for 5-8 minutes or until cheese is melted.
  • Makes 6 servings, approximetly a heaping cup each.

Notes

Smart points- green- 7 using WW recipe builder
Smart points- blue- 6 using WW recipe builder
Smart points- purple- 3 using WW recipe builder *only if using whole wheat pasta
Points plus- 6 using PP calculator
Nutritional info... Calories 229...Fat 6.5g..Sat fat 3g...Carbs 26.7g...Fiber 1.8g...Sugar 3.9g...Protein 16.5g using My Fitness Pal *Note- these numbers include all ingredients, even 0SP foods