Description
This Crockpot Chicken Enchilada Pasta is an easy and flavorful one-pot meal combining tender slow-cooked chicken with creamy enchilada sauce, cheese, and pasta. Perfect for a comforting dinner, this dish blends Mexican-inspired spices with creamy textures for a family-friendly meal that requires minimal prep.
Ingredients
Scale
Chicken and Sauce
- 1 lb boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried cilantro
- ¼ teaspoon cayenne pepper
- 1 (10 oz) can enchilada sauce
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 onion, chopped
- 1 tablespoon minced garlic
Cheese and Pasta
- 8 oz cream cheese, softened
- 2 cups shredded Colby Jack cheese
- 16 oz cellentani pasta (or your favorite pasta shape)
Garnish
- Fresh cilantro, for garnish
Instructions
- Slow Cook Chicken: Spray the inside of the crockpot with cooking spray for easy cleanup. Add the chicken breasts, Rotel diced tomatoes with green chilies (undrained), enchilada sauce, salt, pepper, ground cumin, chili powder, dried cilantro, cayenne pepper, chopped onion, and minced garlic to the crockpot. Stir to combine the ingredients and cook on low heat for 4 to 6 hours, or until the chicken is fully cooked and tender.
- Shred and Combine: Once the chicken is cooked through, remove it from the crockpot and shred or chop it into bite-sized pieces using two forks or a knife. Return the shredded chicken to the crockpot. Add the softened cream cheese and shredded Colby Jack cheese, stirring until the cheese melts completely and the mixture is smooth and creamy.
- Cook Pasta: While the chicken is slow-cooking, prepare the pasta according to the package instructions. Once cooked and drained, add the hot pasta directly into the crockpot with the chicken and cheese mixture. Stir well to combine all components evenly, allowing the pasta to absorb some of the sauce.
- Serve: Garnish the dish with fresh cilantro leaves. Serve hot and enjoy a hearty, cheesy enchilada pasta meal that’s perfect for any occasion.
Notes
- Use any pasta shape you like if cellentani is unavailable.
- Adjust the cayenne pepper to control the spiciness of the dish.
- You can substitute Colby Jack cheese with Monterey Jack or a Mexican cheese blend for variation.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a thicker sauce, stir in extra cheese or a bit of sour cream before serving.
