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Chicken Enchilada Pasta

Creamy Slow Cooker Chicken Enchilada Pasta

A delicious and easy-to-prepare meal that combines the rich flavors of enchiladas with the comforting texture of pasta, all made in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 7 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Boneless, skinless chicken breasts The main protein for the dish.
  • 1 can (10 oz) Enchilada sauce Provides the rich flavor base.
  • 1 can (15 oz) Black beans Drained and rinsed for added protein and fiber.
  • 1 cup Corn Can be frozen or canned.
  • 1 cup Diced tomatoes Can be canned or fresh.
  • 1 teaspoon Chili powder Adds warmth and flavor.
  • 1 teaspoon Cumin Enhances the overall flavor profile.
  • to taste Salt and pepper For seasoning.
  • 8 ounces Pasta (penne or rotini) The base of the dish.
  • 1 cup Cream cheese Softened for creaminess.
  • 1 cup Shredded cheddar cheese For topping and flavor.
  • to taste Fresh cilantro, chopped For garnish.
Optional Ingredients
  • 1 cup Bell peppers, diced For added crunch and sweetness.
  • 1 small Onion, diced For a savory base.
  • 1-2 Jalapeños, diced For a spicy kick.
  • 1 teaspoon Garlic powder or 2 cloves fresh garlic, minced For extra flavor.
  • 1 tablespoon Lime juice For a zesty finish.

Equipment

  • Slow Cooker
  • Pot for boiling pasta
  • measuring cups
  • Measuring spoons
  • Mixing spoon

Method
 

  1. Place the boneless, skinless chicken breasts in the slow cooker and pour the enchilada sauce over them, ensuring they are well coated.
  2. Add the black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Stir to combine all ingredients.
  3. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
  5. Once the chicken is cooked, shred it using two forks and return it to the slow cooker. Stir in the softened cream cheese until well combined.
  6. Add the cooked pasta and gently fold it into the mixture. Sprinkle the shredded cheddar cheese on top and cover for an additional 10-15 minutes to allow the cheese to melt.
  7. Serve hot, garnished with fresh cilantro.

Notes

Feel free to customize with optional ingredients for added flavor and texture. This dish is perfect for busy families and can be made in advance.