High Protein Enchilada Pasta

6 Bowls483 cals

Looking for a quick and delicious meal prep recipe? Look no further! This Lean Body Enchilada Pasta is travel friendly, has just enough kick, and is PACKED with protein!

Tips:

  • Top your dish with some chopped up green onions!
  • Keep this in the fridge and it’ll last around 7-10 days!
Lean Body Enchiliada Pasta Recipe

High Protein Enchilada Pasta

Looking for a quick meal prep recipe? Look no further! This Lean Body Enchilada Pasta is travel friendly, has just enough kick, and is PACKED with protein!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Keyword: enchilada, healthy, pasta
Servings: 6 Bowls
Calories: 483kcal
Cost: $7.50
Course: Main Course
Cuisine: American
Keyword: enchilada, healthy, pasta
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 Bowls
Calories: 483kcal
Cost: $7.50

Ingredients

  • 2 Cups Water16 Ounces
  • 6 Ounces Pasta168g Whole Wheat
  • 2 Teaspoons Chili Powder
  • 14.5 Ounces Diced Tomatoes411g No Salt Added
  • 10 Ounces Enchilada Sauce283g Low Sodium
  • 15 Ounces Black Beans425g Reduced Sodium
  • 11 Ounces Corn311g No Salt Added Whole Kernel
  • 2 Pounds Chicken Breastor Protein of Your Choice (32 Ounces)
  • 1 Cup Cheddar Cheese112g Reduced Fat

Instructions

  • Take out a large stove top pan and turn your burner on High heat
  • Add in your Water, Pasta, Chili Powder, Diced Tomatoes, and Enchilada Sauce
  • Mix everything together and bring it to a boil
  • Once it starts to boil turn your burner down to Low-Medium heat and let it simmer for 15 minutes while occasionally stirring it
  • After 15 minutes add in your Black Beans, Corn, and Chicken (or protein of your choice)
  • Mix everything around and keep those ingredients on the heat for 3 minutes
  • After 3 minutes mix in your Cheese until it’s melted

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 2898
  • Fat: 62g
  • Saturated Fat: 18g
  • Sodium: 2604mg
  • Carbs: 294g
  • Fiber: 54g
  • Sugar: 49g
  • Protein: 291g
 
Calories in each bowl (if you make 6):
  • Calories: 483
  • Fat: 10.3g
  • Saturated Fat: 3g
  • Sodium: 434mg
  • Carbs: 49g
  • Fiber: 9g
  • Sugar: 8.1g
  • Protein: 48.5g

Nutrition

Calories: 483kcal | Carbohydrates: 49g | Protein: 48.5g | Fat: 10.3g | Saturated Fat: 3g | Sodium: 434mg | Fiber: 9g | Sugar: 8.1g

Ingredients

  • 2 Cups Water 16 Ounces
  • 6 Ounces Pasta 168g Whole Wheat
  • 2 Teaspoons Chili Powder
  • 14.5 Ounces Diced Tomatoes 411g No Salt Added
  • 10 Ounces Enchilada Sauce 283g Low Sodium
  • 15 Ounces Black Beans 425g Reduced Sodium
  • 11 Ounces Corn 311g No Salt Added Whole Kernel
  • 2 Pounds Chicken Breast or Protein of Your Choice (32 Ounces)
  • 1 Cup Cheddar Cheese 112g Reduced Fat

Instructions

  • Take out a large stove top pan and turn your burner on High heat
  • Add in your Water, Pasta, Chili Powder, Diced Tomatoes, and Enchilada Sauce
  • Mix everything together and bring it to a boil
  • Once it starts to boil turn your burner down to Low-Medium heat and let it simmer for 15 minutes while occasionally stirring it
  • After 15 minutes add in your Black Beans, Corn, and Chicken (or protein of your choice)
  • Mix everything around and keep those ingredients on the heat for 3 minutes
  • After 3 minutes mix in your Cheese until it’s melted

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 2898
  • Fat: 62g
  • Saturated Fat: 18g
  • Sodium: 2604mg
  • Carbs: 294g
  • Fiber: 54g
  • Sugar: 49g
  • Protein: 291g
 
Calories in each bowl (if you make 6):
  • Calories: 483
  • Fat: 10.3g
  • Saturated Fat: 3g
  • Sodium: 434mg
  • Carbs: 49g
  • Fiber: 9g
  • Sugar: 8.1g
  • Protein: 48.5g

Nutrition

Calories: 483kcal | Carbohydrates: 49g | Protein: 48.5g | Fat: 10.3g | Saturated Fat: 3g | Sodium: 434mg | Fiber: 9g | Sugar: 8.1g

7 Comments

  1. Nic on November 20, 2015 at 12:00 am

    Just made this recipe tonight, all of your recipes are amazing thank you very much for sharing them! Your recipes help me cut down to 15% body fat along with my weight program. Can’t tell you enough how much you’ve helped me out! I’ll be buying your book for sure when it comes out.

    • Derek Howes on November 20, 2015 at 12:00 am

      Thanks Nic! I really appreciate that man and great job on cutting down!

  2. Laura on December 14, 2015 at 12:00 am

    I assume you do something to the chopped chicken first before putting it in with the pasta, because otherwise it’d be raw, right?

    • Derek Howes on December 17, 2015 at 12:00 am

      Hi Laura! Yes, you’ll want to use a cooked protein. In this recipe I just use some baked chicken that I had!

  3. Youri on March 1, 2016 at 12:00 am

    This recipe is amazing! I’ll try all your other recipes as well.
    Thanks Derek!

    • Derek Howes on March 1, 2016 at 12:00 am

      Thanks Youri! I hope you like them!

  4. Veronica Sanders on September 7, 2017 at 12:00 am

    Making this one tonight, can’t wait! If anyone hasn’t tried the chicken cheesy bake recipe, do so immediately!! It is amazing!!!

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