Slow Cooker Chicken Enchilada Pasta
35 Comments Aug 08, 2021
Updated Apr 14, 2025
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If you love chicken enchiladas, you’re going to be hooked on this chicken enchilada pasta! It’s loaded with tender chicken, green chiles, pasta, and a creamy, cheesy sauce that brings all the bold flavors together.
Table of Contents
This Chicken Enchilada Pasta recipe will give you all of the best flavors without having to slave away at a hot stove!
The recipe is so easy to make and tastes delicious. The sauce is made with a few simple ingredients that you probably already have in your fridge or pantry!
Chicken Enchilada Pasta Video
Key Ingredients
Here’s everything you’ll need to make this creamy, flavor-packed chicken enchilada pasta in the slow cooker:
- Boneless skinless chicken breasts – boneless thighs are fine too!
- Seasonings – chili powder, ground cumin, oregano, salt and pepper
- Red enchilada sauce – this has so much flavor and will be the flavor of the entire dish
- Diced green onions, divided
- Fire roasted green chiles – find these in a can on the Mexican food aisle.
- Dried rotini pasta – cooked according to package directions, do not over cook and DO NOT add until the chicken is done cooking.
- Sharp cheddar cheese – grated, for a melty topping.
- Sour cream – turns the enchilada sauce into a creamy sauce.
How to make Chicken Enchilada Pasta
Step One: Add the chicken, seasonings, green chiles and half of the green onions to your slow cooker. Pour over the enchilada sauce. (DO NOT ADD SOUR CREAM OR PASTA YET).
Step Two: Cook on LOW for 6-8 hours or on high for 4 hours.
Step Three: Shred the chicken with two forks. Add the sour cream.
Step Four: Cook pasta according to package directions, drain. Add the pasta to the chicken and sauce. Stir and top with cheese. Cover the slow cooker for 10 more minutes to allow the cheese to melt.
My Serving Suggestions:
Though this pasta can be served all by itself in bowls and makes a great meal. Here is what else that goes well with this.
- Green salad with dressing.
- You can serve it with garlic bread, tortillas, or our favorite jalapeno corn biscuits.
- This pasta is great with added toppings! Here is what we love: cilantro, sour cream, green onions, salsa and avocado.
Reader Reviews ⭐⭐⭐⭐⭐
“This is always delicious. Very easy and makes a lot! Have made a few times and everyone always comments about how good it is.This is always delicious. Very easy and makes a lot! Have made a few times and everyone always comments about how good it is.” – Terri
“Made this tonight. My picky 6 year old even ate it. Delicious!” – Jan
Recipe FAQs
You can use your favorite pasta, but I like to use rotini for this dish. Other options I suggest are penne or bow tie pasta.
Yes! You can sub out the green sauce for the red. Just beware, though; sometimes green sauce is on the runnier side.
Store leftovers in an airtight container. Reheat the pasta on low on the stovetop, in the microwave oven, or until heated through.
Yes! Chicken Enchilada Pasta will freeze well. Make sure you do not add the pasta or toppings, and you can store it in an airtight freezer bag or container for up to three months.
More Enchilada Style recipes:
We love putting a twist on enchiladas, starting with our one pot chicken enchilada casserole.
The sour cream chicken enchilada casserole is another family favorite—rich, cheesy, and full of flavor.
Crockpot enchilada soup is a cozy option when you’re craving something warm and hearty.
And if you haven’t tried enchilada chili or enchilada meatballs yet, they’re a must!
Slow Cooker Chicken Enchilada Pasta
How to Video
Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- 1 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. oregano
- 28 oz. can red enchilada sauce
- 4 oz. fire-roasted green chiles
- 1 cup diced green onions, divided
Wait to add until the end:
- 16 oz. dried rotini noodles, cooked according to package directions, do not over cook.
- 8 oz. sharp cheddar cheese, grated (this is about 2 cups)
- 1 cup sour cream, plus more for serving
Instructions
- Add the chicken to the slow cooker.
- Sprinkle over the salt, pepper, chili powder, cumin and oregano.
- Add the green chiles and half of the green onions on top of the chicken. Save the remaining green onions for serving.
- Pour over the enchilda sauce.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or on low for 6-8 hours.
- When the cooking time is near done, cook your rotini noodles on the stovetop according to package directions. Do not overcook.
- When the cooking time is done, shred the chicken with two forks. Stir the sour cream into the sauce.
- Drain the noodles and add them to the pasta. Stir. Sprinkle over the cheese, place the lid back on the slow cooker and let the cheese melt. This will take about 10 minutes.
- Serve each serving with a dollop of sour cream and a sprinkle of green onions.
Sarah’s Notes
- Cilantro
- Avocado
- Pico de gallo salsa
- Additional sour cream
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More pasta dishes to make:
- For a hearty and wholesome option, try Slow Cooker Zucchini Bolognese—it’s packed with veggies and slow-simmered flavor.
- If you’re craving something creamy, the Slow Cooker Feta and Tomato Pasta delivers big taste with minimal effort.
- Fans of restaurant-style comfort food will love the Slow Cooker Olive Garden Pasta, rich and cheesy.
- And when you want something classic, Slow Cooker Beef Stroganoff with tender beef and mushrooms always hits the spot.
Loved this and so easy
This was very tasty. I may add red pepper flakes next time. I used plain Greek yogurt instead of sour cream. The recipe came out great.
This is always delicious. Very easy and makes a lot! Have made a few times and everyone always comments about how good it is.
Absolutely delicious!!!! Now a family AND friends favorite! Ty!