Crockpot Chicken Enchilada Pasta
Directions
- 1Spray a crockpot with cooking spray and add one pound of chicken breasts.
- 2Add one can of Rotel and one can of enchilada sauce.
- 3Season with salt, pepper, cumin, chili powder, dried cilantro, and cayenne. Add the chopped onion and minced garlic.
- 4Cook on low for about four hours.
- 5Remove chicken from the crockpot and cut into cubes. Add it back to the crockpot with one block of cream cheese and two cups of Colby Jack cheese.
- 6Let sit for about 30 minutes or until cheese is melted.
- 7Cook pasta according to the directions on the box.
- 8Add cooked pasta to the crockpot and stir well.
- 9Top with fresh cilantro and serve!
Ingredients
- 1 lb chicken breast
- 10 oz can enchilada sauce
- 10 oz can Rotel
- 1 onion
- 1 tbsp minced garlic
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried cilantro
- 0.25 tsp cayenne
- 8 oz cream cheese
- 2 cups Colby Jack cheese
- 16 oz Cellentani pasta
- 1 cilantro
Equipment
crockpotknifecutting boardlarge potcolander
Related recipes
Creamy Enchilada Soup
Mexican · Soup
Birria Tamales
Mexican · Soup
High Protein Butternut Squash Soup
Mexican · Soup1h
Creamy chicken enchilada skillet
Mexican · Soup
Honey Chipotle Beef Burrito
Mexican · Soup
Enchiladas Suizas
Mexican · Soup
Best Taco Casserole
Mexican · Soup1h 15m
Shredded chicken tacos
Mexican · Soup
Pozole Verde de Pollo
Mexican · Soup
Green Chicken Enchilada Soup
Mexican · Soup
One Pan Chili Mac
Mexican · Soup
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h