Do you have a crowd to feed? Check out this easy recipe for Crock Pot Enchilada Pasta and learn how I was sponsored by Albertsons to share about an upcoming sale that will help you to keep it budget-friendly! All opinions expressed are 100% my own.
I recently had some family (including two hungry teenage boys) move to town from across the country. When they got here they discovered that their house was not quite ready, and would need to stay with our family of four for a few days. It has been a great opportunity to welcome them to the area and get to know them better. However, finding easy and budget-friendly weeknight meals to feed a crowd has been a bit of a challenge.
Last night I put together this Easy Crock Pot Enchilada Pasta, and it was a winner! It took only minutes to prepare, fed everyone (with leftovers) and seemed to be a crowd pleaser. That’s a win in my books!
To help keep this dish tasty, yet budget-friendly, I decided to make it using our favorite Barilla Pasta, which happens to be on sale during the Albersons Stock Up Sale (going on now)! Between the Barilla and other great deals around the store, the Stock Up Sale is a great time to shop at Albertsons for feeding a crowd, or just wanting to stock up on everyday essentials.
Some of the other pantry essentials included in the sale are; Angel Soft Toilet Paper (a good item to stock up on if you have house guests as I do), C&H Sugar, Purex, Green Giant and Yoplait. Be sure to check out the Albertsons’ Weekly Sale Ad or visit your local store to find out all the details!
Once you have stocked up on all your essentials, come home and feed your own crowd this delicious dish that is the perfect mix of spicy Mexican flavor and a comforting pasta recipe. YUM!
- 2 boxes Barilla Penne Pasta
- 1 large can red enchilada sauce
- 1 large can green enchilada sauce
- 1 can diced green chillies
- 1½ cups non-fat, plain Greek yogurt
- 1 cup frozen chopped spinach (thawed)
- 3-4 boneless skinless chicken breasts
- 2 cups shredded cheese
- Diced red/ green peppers
- Sliced olives
- Diced tomatoes
- Shredded cheese
- Mix enchilada sauces, chiles, Greek yogurt, spinach and cheese in a large slow cooker, until fully blended.
- Add chicken breasts and cook on high for 6-8 hours (heat can be lowered once chicken is fully cooked)
- Right before serving shred chicken breast and mix back into sauce.
- Cook pasta according to the directions on the box, then mix with the sauce
- Mix in any of the optional toppings, or add to individual servings (similar to a taco salad)
Leanne Cox is a guest writer for CleverHousewife.com. She is a stay-at-home mom to two kids, and a credentialed preschool teacher. Leanne teaches “mommy-and-me” and “preschool style” music & movement classes through her business “Little Stars Music & Movement Classes” . She is passionate about encouraging early childhood education through hands on learning and exploration