Slow Cooker Chicken Enchilada Pasta

245 mins
Serves 1
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Directions

  1. 1Add about a pound and a half of chicken breast to the bottom of the slow cooker.
  2. 2Season the chicken with a packet of taco seasoning, some garlic powder, and onion powder.
  3. 3Add one cup of diced onion, one cup of diced green bell pepper, and one cup of fire-roasted corn to the slow cooker.
  4. 4Pour in a can of diced green chiles and 28 ounces of red enchilada sauce.
  5. 5Set the slow cooker on high for 4 hours.
  6. 6After 4 hours, pull out the chicken breasts and add them into a bowl.
  7. 7Use a hand mixer to shred the chicken.
  8. 8Dump the shredded chicken back into the slow cooker and give it a mix.
  9. 9Add half a block of cream cheese right into the middle of the slow cooker.
  10. 10While the cream cheese is melting, boil some of your favorite noodles (rotini pasta).
  11. 11Drain the cooked pasta.
  12. 12Stir in the melted cream cheese.
  13. 13Add an 8-ounce container of sour cream and stir it together again.
  14. 14Add in your cooked pasta and a handful of shredded cheese.
  15. 15Gently fold all the ingredients together.
  16. 16Top with some more cheese, throw on the lid, and let it melt for about 5 minutes.

Ingredients

  • 1.5 pound chicken breast
  • 1 packet taco seasoning
  • garlic powder
  • onion powder
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 cup fire roasted corn
  • 1 can diced green chiles
  • 28 ounces red enchilada sauce
  • 0.5 block cream cheese
  • 1 packet rotini pasta
  • 1 handful shredded cheese
  • 8 ounces sour cream
  • shredded cheese

Equipment

slow cookerbowlhand mixerpotstrainer

Tips

  • Use fresh ingredients if you want, but frozen is fine for an easy meal.
  • Serve with a southwestern salad.