Crockpot Cheesy Chicken Enchilada Pasta
This Crockpot Cheesy Chicken Enchilada Pasta is a hearty and flavorful dish perfect for busy nights.
Equipment
- slow cooker
Ingredients
Chicken and Sauce
- 1 pound boneless skinless chicken breasts
- 1 can red enchilada sauce 10 ounce
- 1 envelope taco seasoning 1 ounce
- 0.5 cup chopped scallions
- 3 cloves garlic minced
- 1 can fire roasted diced tomatoes 14.5 ounce
- 1 can chopped green chiles 4 ounce
Cheese and Pasta
- 1 package softened cream cheese 8 ounces
- 2 cups shredded sharp cheddar cheese
- 8 ounces cavatappi pasta boiled and drained
Toppings
- scallions to taste
- cilantro to taste
- jalapenos to taste
- avocado to taste
Instructions
Cooking Instructions
- Add the chicken to your slow cooker, then pour in the enchilada sauce, taco seasoning, scallions, garlic, diced tomatoes, and green chiles. Give it all a quick stir to coat the chicken.
- Cover and cook on low for 6 hours or high for 4 hours until the chicken is tender.
- About 30 minutes before serving, take the chicken out and shred it.
- Stir the cream cheese and 1 cup of the cheddar into the slow cooker until smooth and melty, then return the shredded chicken and let it all cook together for another 15 minutes.
- Stir in your cooked pasta, top with the rest of the cheese, and let it get nice and gooey.
- Finish with your favorite toppings—think extra scallions, cilantro, sour cream, or a squeeze of lime—and serve!
Notes
Feel free to customize the toppings based on your preference.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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