Crockpot Cheesy Chicken Enchilada Pasta
This Tex-Mex comfort food is pure weeknight magic! Juicy chicken simmers in enchilada sauce, fire-roasted tomatoes, and green chiles, then gets mixed with cream cheese, melty cheddar, and tender pasta. Toss it all together and pile on your favorite toppings for a cheesy, cozy, one-pot dinner the whole family will love.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can red enchilada sauce 10 ounce
- 1 envelope taco seasoning 1 ounce
- 1/2 cup chopped scallions
- 3 cloves garlic minced
- 1 can fire roasted diced tomatoes 14.5 ounce
- 1 can chopped green chiles 4 ounce
- 1 package softened cream cheese 8 ounces
- 2 cups shredded sharp cheddar cheese
- 8 ounces cavatappi pasta boiled and drained
- Toppings like scallions & cilantro & jalapenos & avocado
Instructions
- Add the chicken to your slow cooker, then pour in the enchilada sauce, taco seasoning, scallions, garlic, diced tomatoes, and green chiles. Give it all a quick stir to coat the chicken.
- Cover and cook on low for 6 hours or high for 4 hours until the chicken is tender.
- About 30 minutes before serving, take the chicken out and shred it.
- Stir the cream cheese and 1 cup of the cheddar into the slow cooker until smooth and melty, then return the shredded chicken and let it all cook together for another 15 minutes.
- Stir in your cooked pasta, top with the rest of the cheese, and let it get nice and gooey.
- Finish with your favorite toppings—think extra scallions, cilantro, sour cream, or a squeeze of lime—and serve!