Creamy Chicken Enchilada Pasta Bowls

Name: Creamy Chicken Enchilada Pasta Bowls
Cook time: 420 min
Yield: 7 servings
Cuisine: italian
Ingredients: 2 lbs chicken breast; 10 oz diced tomatoes & green chiles (Rotel); 14 oz mild enchilada sauce; 10 oz chicken bone broth; 1 yellow onion, chopped; 1 bell pepper, chopped; 8 tsp Siete chicken fajita seasoning; 8 servings pasta, cooked separately according to the package; 1 cup nonfat Greek yogurt; 2 cups shredded Mexican-style 4-cheese blend

A creamy, cheesy, and protein-packed chicken enchilada pasta dish made in a crockpot, perfect for meal prep.

By @janellerohner

Original recipe source

Cook time: 420 minutes

Servings: 7

Ingredients

2 lbs chicken breast
10 oz diced tomatoes & green chiles (Rotel)
14 oz mild enchilada sauce
10 oz chicken bone broth
1 yellow onion, chopped
1 bell pepper, chopped
8 tsp Siete chicken fajita seasoning
8 servings pasta, cooked separately according to the package
1 cup nonfat Greek yogurt
2 cups shredded Mexican-style 4-cheese blend

Instructions

Add chicken breast, diced tomatoes & green chiles, mild enchilada sauce, chicken bone broth, chopped yellow onion, chopped bell pepper, and Siete chicken fajita seasoning to your crockpot.
Cook on HIGH for about 4 hours or LOW for 6–7 hours, until chicken is cooked through.
Shred the chicken in the crockpot.
Stir in the cooked pasta, Greek yogurt, and shredded Mexican-style 4-cheese blend.
Let everything warm through and melt together, about 10 minutes.
Divide evenly into 7 servings and enjoy!