Description
A creamy, flavorful pasta dish made with chicken, enchilada sauce, and melted cheese. Cooked in a crockpot for easy preparation.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup chicken broth
- 8 oz penne pasta, uncooked
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place chicken breasts in the crockpot.
- Add enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, garlic powder, salt, and black pepper.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Remove chicken, shred it, then return to the crockpot.
- Stir in uncooked pasta, cover, and cook on high for 30-40 minutes until pasta is tender.
- Turn off heat, stir in sour cream and shredded cheeses until melted.
- Serve warm with optional toppings like cilantro or avocado.
Notes
- For spicier flavor, use hot enchilada sauce.
- Substitute Greek yogurt for sour cream if preferred.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: crockpot chicken enchilada pasta, easy mexican pasta, slow cooker chicken recipe