Why We Like It

Delicious Mexican meal all in one pan! We love this meal — you don’t even have to cook the pasta separately, it all cooks in the skillet! You may be surprised how the yogurt gives it a healthy creaminess.

Saute First:

1 Tbsp olive oil
2 garlic cloves (finely diced, or 1/2 tsp garlic powder)
1/2 white onion (or yellow, diced)
1 cup butternut squash (peeled, seeded and finely diced, or use 1 cup carrots, finely diced)

Add oil to a large pot over medium heat.

Add the vegetables and cook about 2 minutes.

Cook the Chicken:

1 lb skinless boneless chicken breasts (about 3 breasts, cut into bite size pieces)

Add the chicken to the pot and cook about 8 minutes, stirring occasionally, until cooked through.

Add Next:

2 tsp dried oregano
2 tsp ground cumin
1 tsp chili powder

Add to everything in the pot, stir, and cook for one minute.

Add the Rest:

1 (10 oz) can enchilada sauce (mild or medium)
1 cup low-sodium chicken broth (or low sodium vegetable broth)
1 (15 oz) can black beans (no salt, rinsed and drained)
1 1/2 cups corn (frozen, cut fresh from the cob, or 14.5 oz can of corn, rinsed and drained)
1 (14.5) oz can fire-roasted diced tomatoes (with garlic, or use 1 cup of your favorite salsa)
8 oz whole wheat penne pasta (or whole grain pasta of your choice)

Add to the pot and stir to combine. Bring to a boil, reduce heat to low, and simmer covered for about 10-15 minutes or until pasta is cooked al dente (tender but firm).

Add Yogurt:

1/2 cup plain Greek yogurt (nonfat)

Add and stir until combined, allowing to heat through.

Add the Cheese:

2/3 cup monterey jack cheese (shredded)

Add to the top of the enchilada mixture and let sit for a few minutes for the cheese to melt.

Serve and Enjoy!

2 Tbsp fresh cilantro (chopped)

If desired, top with cilantro, and serve.

Quick Tips

For a vegetarian option, remove the chicken and increase the butternut squash (or carrots) to 3 cups, plus add 2 seeded and chopped bell peppers (any color or variety). You will never miss the chicken!

With its “healthy gut” probiotic powers and higher protein and calcium content, Greek yogurt is an amazing superfood substitute for sour cream. Find your favorite brand, and use it whenever sour cream is needed.

To make a homemade enchilada sauce (this will make 15 oz, or just under 2 cups):

3 Tbsp olive oil, 3 Tbsp whole wheat flour (or gluten-free flour), 1 Tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried oregano, 1/4 tsp salt, 1/4 tsp cayenne red pepper (OPTIONAL), 1 (8 oz) can tomato sauce, 1 cup low sodium chicken broth (or vegetable broth), 1 tsp apple cider vinegar and 1/4 tsp black pepper.

First, have spices measured and ready in a small bowl. Then, add oil to a small saucepan over medium high heat. When hot, add flour and stir to combine. Add spices, stir again, and then add tomato sauce and broth. Stir until combined and let simmer 5-10 minutes until slightly thickened. Add vinegar and pepper and stir again, and then proceed to use in your recipe.