Description
This Crockpot Chicken Enchilada Pasta recipe takes all the flavors of classic enchiladas and combines them with pasta in a creamy, cheesy dish cooked to perfection in a slow cooker. It’s a comforting and easy meal that the whole family will love.
Ingredients
Scale
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts
For the Sauce:
- 1 (10-ounce) can red enchilada sauce
- 1 (10.5-ounce) can cream of chicken soup
- 1 (14.5-ounce) can diced tomatoes with green chiles (undrained)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 8 ounces cream cheese, cubed
For the Pasta:
- 12 ounces rotini or penne pasta
- 1 ½ cups shredded cheddar cheese
- ½ cup milk
- Chopped cilantro or green onions for garnish
Instructions
- Prepare the Chicken: Place chicken breasts in the crockpot. Add enchilada sauce, cream of chicken soup, diced tomatoes with green chiles, chili powder, cumin, and garlic powder. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in cream cheese until melted and smooth.
- Cook the Pasta: Cook pasta in a separate pot until al dente. Drain and add it to the crockpot with milk and cheddar cheese. Stir until well combined and cheese is melted.
- Finish and Serve: Cook on low for another 10–15 minutes. Garnish with cilantro or green onions before serving.
Notes
- For added heat, stir in chopped jalapeños or hot sauce.
- You can use cooked rice instead of pasta if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 540
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 115 mg
