One-Pot Chicken Enchilada Mac and Cheese recipe

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Ingredients

16 ounces elbow macaroni
1 (10 ounce) can red enchilada sauce
1 cup half-and-half
1 (4 ounce) can chopped green chilies
2 cups shredded sharp Cheddar cheese
2 cups shredded pepperjack cheese
2 cups cubed cooked chicken
¼ cup chopped cilantro

Nutrition Info

582.4 calories
carbohydrate: 47.9 g
cholesterol: 103.8 mg
fat: 29.7 g
fiber: 2.4 g
protein: 29.8 g
saturatedFat: 16.3 g
servingSize: -
sodium: 701 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

  2. Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

Recipe Yield

8 servings

Recipe Note

Have some leftover chicken that you don't know what to do with? Transform it into a cheesy and comforting one-pot dinner sensation. Garnish with your favorite enchilada toppings if desired.

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