Description

This creamy and flavorful slow cooker chicken enchilada pasta combines tender chicken, zesty enchilada sauce, spicy Rotel tomatoes, and a blend of melted cheeses with perfectly cooked Cellentani pasta. Infused with aromatic spices and fresh cilantro, it’s an easy, comforting one-pot meal ideal for busy weeknights or casual gatherings.

Ingredients

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Chicken and Sauce

1 lb chicken breast
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp dried cilantro
1/4 tsp cayenne pepper
10 oz can enchilada sauce
10 oz can Rotel diced tomatoes and green chilies
1 chopped onion
1 tbsp minced garlic

Cheese

8 oz cream cheese (one block)
2 cups Colby Jack cheese, shredded

Pasta and Garnish

16 oz Cellentani pasta
Fresh cilantro for topping

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Instructions

Prepare the Crockpot: Spray the crockpot with cooking spray to prevent sticking. Place the chicken breasts into the crockpot.
Add Sauces and Seasonings: Pour one can of Rotel diced tomatoes and green chilies and one can of enchilada sauce over the chicken. Sprinkle salt, pepper, cumin, chili powder, dried cilantro, and cayenne evenly over the mixture. Add the chopped onion and minced garlic on top. Optionally, you can substitute the spices with a taco seasoning packet if preferred.
Cook the Chicken: Cover and cook on low for 4 to 6 hours until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken from the crockpot and cut into bite-sized cubes. Return the shredded chicken to the crockpot.
Add Cheeses: Add the block of cream cheese along with 2 cups of shredded Colby Jack cheese to the crockpot. Stir gently and allow to sit for about 15 minutes until the cheeses are melted and the mixture is creamy.
Cook the Pasta: While the cheese is melting, cook the Cellentani pasta according to the package instructions until al dente. Drain well.
Combine Pasta and Sauce: Add the cooked pasta into the crockpot and stir everything together thoroughly, ensuring the pasta is well coated with the cheesy enchilada chicken sauce.
Garnish and Serve: Sprinkle fresh cilantro over the top for a bright, fresh flavor. Serve warm and enjoy this comforting, cheesy pasta dish!

Notes

Feel free to adjust spice levels by adding more or less cayenne or chili powder.
This dish can be made vegetarian by substituting the chicken with firm tofu or a plant-based meat alternative.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or on the stovetop.
You can substitute Colby Jack cheese with Monterey Jack or a Mexican cheese blend if preferred.
For a lower-fat version, use reduced-fat cream cheese and cheese.

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 450
Sugar: 4g
Sodium: 780mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg