Spicy Chicken Enchilada Pasta

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Boneless Skinless Chicken Breast (907g)
• 1 Can Red Enchilada Sauce (10 oz / 283g)
• 1 Cup Chicken Broth (240mL)
• 1 Can Diced Green Chiles (4 oz / 113g)
• 2 Chipotle Peppers in Adobo Sauce, minced
• 1 Tbsp Adobo Sauce (optional, for extra heat)
• 1 Packet Taco Seasoning (28g)
• 4 oz Reduced Fat Cream Cheese (113g)
• 1 Box Protein Pasta, dry (14.5 oz / 411g)
• 1 Can Black Beans, drained and rinsed (15oz / 425g)
• 1 Cup Low Fat Cottage Cheese (226g)
• 1.5 Cups Reduced Fat Mexican Cheese Blend (168g)
• Green Onions, sliced for garnish

Instructions

1. Combine chicken, enchilada sauce, chicken broth, green chiles, minced chipotle peppers, adobo sauce (if using), taco seasoning, and cream cheese in a slow cooker.
2. Cook on high for 3 to 4 hours or on low for 6 to 7 hours.
3. Prepare the protein pasta according to the package instructions and blend the cottage cheese until it reaches a smooth consistency.
4. Shred the cooked chicken and stir in the black beans, blended cottage cheese, and Mexican cheese blend.
5. Mix in the cooked pasta, adding reserved pasta water if necessary to achieve a creamy texture.
6. Garnish with sliced green onions and serve.