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Slow Cooker Enchilada Pasta

Slow Cooker Enchilada Pasta

Jennie Duncan
Nothing beats a good slow cooker recipe. This Slow Cooker Enchilada Pasta is so simple to make and full of flavor!
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins
Course Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 559 kcal

Ingredients
  

  • 1 ½ pounds chicken breast (skinless and boneless)
  • 10 oz mild enchilada sauce
  • 10 oz Rotel
  • ½ tablespoon taco seasoning
  • 8 oz cream cheese
  • 2 cups shredded cheddar cheese
  • 8 oz elbow macaroni
  • optional diced cilantro for serving

Instructions
 

  • Add chicken to the slow cooker. Mix mild enchilada sauce, Rotel, and taco seasoning then pour over chicken.
  • Cook for 5-6 hours on low or 3-4 hours on high. Until chicken is cooked through and can be shredded easily.
  • Cook elbow macaroni according to the package directions. Drain and set aside.
  • Shred chicken and add in cream cheese and shredded cheese. Pour in cooked elbow macaroni. Mix until cream cheese and cheese is melted and pasta is coated.
  • Optional: serve topped with diced cilantro.

Notes

Rotel is canned diced tomatoes and green chilies mixed together. 
For this recipe, you can use any pasta you have on hand. 

Nutrition

Serving: 1servingCalories: 559kcalCarbohydrates: 32gProtein: 41gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 154mgSodium: 511mgPotassium: 682mgFiber: 2gSugar: 4gVitamin A: 994IUVitamin C: 6mgCalcium: 337mgIron: 2mg
Keyword Slow Cooker Enchilada Pasta
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