Baked Chicken and Cheese Enchilada Pasta - Slender Kitchen

Baked Chicken and Cheese Enchilada Pasta

Freestyle™ SmartPoints™ New!
(8 Old SmartPoints™) (7 PointsPlus®)

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Today I am teaming up with Progresso™ to bring you a simple, delicious, lightened up Baked Chicken and Cheese Enchilada Pasta that is seriously delicious. Five quality ingredients (plus some spices) are all it takes to whip up this amazing dinner –making it perfect for a busy weeknight when you need a quick meal.

Now let’s get into the secret sauce behind today’s recipe. Normally making a creamy pasta dish means standing over the stove, whisking and stirring and whisking some more, to create the perfect creamy sauce. It also usually means lots of calories. However, with the help of Progresso soups, you can skip all the stirring and extra calories by using one of their delicious soups as your creamy pasta sauce. It’s pretty magical and couldn’t be easier. Just cook up your favorite pasta, toss in fresh or frozen veggies, stir in your favorite Progresso™ or Progresso™ Light soup, and top with cheese. Then bake for 15 minutes and dinner is ready. That’s it.

Not only does this help you make dinner healthier since Progresso™’s light soups have under 100 calories per serving and are a better for you option than most creamy pasta sauces, it also can inspire all kinds of simple, delicious dishes. Additionally, since Progresso™ focuses on using high quality ingredients, like simmering real bones and herbs for their stocks, you can feel good about what you are feeding your family.

The possibilities are pretty endless when you think about dishes like this. You can start with pasta like I did in today’s recipe but quinoa, brown rice, farro, or spaghetti squash would all work great as well. Then pick out a tasty Progresso™ soup to serve as your sauce. Add veggies, any spices that complement the dish, and cheese. Bake for 15 minutes and dinner is ready.

Prep Time

Baked Chicken and Cheese Enchilada Pasta

Prep Time: 
Cook Time: 
Total Time: 


  • 1 lb. high fiber pasta shells
  • 12 oz. frozen bell pepper and onion blend
  • 10 oz. canned diced tomatoes with green chilies, drained
  • 2 U cans Progresso™ Light Chicken and Cheese Enchilada Soup (18.5 oz. each)
  • 1 tsp. cumin
  • 1 tsp. chili powder (or more to taste)
  • 1 tsp. paprika
  • 1 cup reduced fat shredded cheddar cheese
  • Salt and pepper

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 275
Calories from Fat 35
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Cholesterol 9mg
Sodium 499mg
Total Carbohydrate 50g
Dietary Fiber 9g
Sugars 4g
Protein 12g


  1. Preheat the oven to 400 degrees.
  2. Cook the pasta according to package direction until al dente. Drain under cold water.
  3. Spray a baking dish with cooking spray. Add the pasta, bell peppers and onions, diced tomatoes, soup, cumin, chili powder, paprika, salt, and pepper. Stir everything together. Sprinkle cheese on top.
  4. Bake for 15 minutes or until cheese is melted and beginning to brown. Consider broiling for 1-2 minutes at the end if you prefer the cheese more browned.
  5. Let cool for 10 minutes.
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Baked Chicken and Cheese Enchilada Pasta

This is a sponsored post written by me on behalf of Progresso™. Tracking Pixel

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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