Slow Cooker Enchilada Pasta
Nothing beats a good slow cooker recipe. This Slow Cooker Enchilada Pasta is so simple to make and full of flavor!
- 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
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.
Rotel is canned diced tomatoes and green chilies mixed together.
For this recipe, you can use any pasta you have on hand.
Serving: 1servingCalories: 559kcalCarbohydrates: 32gProtein: 41gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 154mgSodium: 511mgPotassium: 682mgFiber: 2gSugar: 4gVitamin A: 994IUVitamin C: 6mgCalcium: 337mgIron: 2mg