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Crockpot Chicken Enchilada Pasta Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (includes slow cooking time)
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired, American

Description

This Crockpot Chicken Enchilada Pasta is a flavorful and cheesy dish that’s perfect for a busy weeknight! Tender chicken, pasta, and a zesty enchilada sauce simmer in the slow cooker, creating a comforting and satisfying meal.

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried cilantro
  • 1/4 teaspoon cayenne pepper
  • 1 (10 oz) can enchilada sauce
  • 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 8 oz cream cheese, softened
  • 2 cups shredded Colby Jack cheese
  • 16 oz cellentani pasta (or your favorite shape)
  • Fresh cilantro, for garnish

Instructions

  1. Slow Cook Chicken: Spray the inside of the crockpot with cooking spray. Add chicken breasts, Rotel, enchilada sauce, salt, pepper, cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic. Cook on low for 4-6 hours, or until chicken is cooked through.
  2. Shred and Combine: Remove chicken from the crockpot and shred or chop into bite-sized pieces. Return chicken to the crockpot along with cream cheese and Colby Jack cheese. Stir until well combined and the cheese is melted.
  3. Cook Pasta: While the chicken cooks, cook pasta according to package directions. Drain and add to the crockpot. Stir well to combine with the sauce and chicken.
  4. Serve: Garnish with fresh cilantro and serve hot.

Notes

  • You can substitute boneless, skinless chicken thighs for the chicken breasts, but adjust the cooking time as needed.
  • If you don’t have dried cilantro, you can use fresh cilantro or omit it.
  • For a milder dish, you can reduce the amount of chili powder or cayenne pepper.
  • Serve with your favorite toppings, such as sour cream, avocado, or extra cheese.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 450
  • Sugar: 8g
  • Sodium: 1000mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 80mg

Find it online: https://emilyquickdinners.com/crockpot-chicken-enchilada-pasta-recipe/