High Protein Cheesy Enchilada Chicken Pasta

Serves 13
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Directions

  1. 1To a high-sided sheet pan, add diced bell peppers and onions.
  2. 2Add a little bit of salt and olive oil.
  3. 3Toss the bell peppers and onions in the oven to roast.
  4. 4Take them out of the oven.
  5. 5Add 3 pounds of chicken breast right over the top of the roasted vegetables.
  6. 6Pour over a can of red enchilada sauce.
  7. 7Add green salsa.
  8. 8Add fire roasted diced tomatoes.
  9. 9Add two packets of taco seasoning.
  10. 10Cover the pan.
  11. 11Toss the pan back in the oven to cook.
  12. 12Once done, shred or finely chop up your chicken and add back into the sauce.
  13. 13Pour over the high protein blended cheese sauce.
  14. 14Give that all a mix.
  15. 15Pour over some slightly undercooked pasta, in a couple rounds if needed to prevent overflow.
  16. 16Mix until completely combined.
  17. 17Top off with some mozzarella cheese or any cheese of choice.
  18. 18Toss it under the broiler until browned.
  19. 19Enjoy.

Ingredients

  • 1344 g chicken breast
  • 784 g red enchilada sauce
  • 392 g fire roasted tomatoes
  • 420 g tomatillo salsa
  • 2 taco seasoning packets
  • 3 bell peppers diced
  • 1 red onion diced
  • 900 g 2% cottage cheese
  • 120 g extra sharp cheddar
  • 240 g milk
  • 4 American cheese slices
  • salt
  • pepper
  • 896 g pasta of choice slightly undercooked
  • 227 g reduced fat mozzarella
  • olive oil

Equipment

high-sided sheet panovenbroiler

Tips

  • Use a deeper sheet pan for large batches.
  • If using a foil roasting rack, place it on top of a sheet pan for stability.