# Crockpot Chicken Enchilada Pasta

Creamy chicken enchilada pasta made in a crockpot.

- Servings: 2 servings
- Total time: 4 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

1. Spray a crockpot with cooking spray and add one pound of chicken breasts.
2. Add one can of Rotel and one can of enchilada sauce.
3. Season with salt, pepper, cumin, chili powder, dried cilantro, and cayenne. Add the chopped onion and minced garlic.
4. Cook on low for about four hours.
5. Remove 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.
6. Let sit for about 30 minutes or until cheese is melted.
7. Cook pasta according to the directions on the box.
8. Add cooked pasta to the crockpot and stir well.
9. Top with fresh cilantro and serve!

## Equipment

- crockpot
- knife
- cutting board
- large pot
- colander

## Source

- Original video: https://www.tiktok.com/t/ZT2M9seC2/
- Recipe page: https://www.cliprecipe.com/recipe/33ef829f-291a-4111-a3c7-2406e8910384
- Extracted: 2025-02-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt