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!
Servings: 6 servings
Ingredients
- 1 1/2 pounds chicken breast (skinless and boneless)
- 10 oz mild enchilada sauce
- 10 oz Rotel
- 1/2 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: 1serving | Calories: 559kcal | Carbohydrates: 32g | Protein: 41g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 511mg | Potassium: 682mg | Fiber: 2g | Sugar: 4g | Vitamin A: 994IU | Vitamin C: 6mg | Calcium: 337mg | Iron: 2mg