Slow Cooker Chicken Enchilada Pasta

By Sarah Olson

32 Comments

Aug 08, 2021Updated Jun 01, 2024

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If you love the flavors of chicken enchiladas, then you will go crazy over this chicken enchilada pasta! Full of chicken, cheese, green chiles, pasta, and plenty of melty cheese.

We can’t get enough of enchilada recipes. We make slow cooker enchilada casserole, slow cooker enchilada soup, sour cream chicken enchilada casserole, and even enchilada chili in our slow cooker.

close up of chicken enchilada pasta

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Why this recipe works

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! You may also like my slow cooker enchilada meatballs recipe!

ingredients for enchilada pasta on table with text over lay of ingredient names

How to make Chicken Enchilada Pasta

  • 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. (SEE FULL INGREDIENT LIST AND DIRECTIONS IN RECIPE CARD, BELOW PHOTOS).
2 images. One of chicken with seasonings on top and the other with enchilada sauce on top of that
  • 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).
collage of how to make enchilada pasta in slow cooker
  1. Cook on LOW for 6-8 hours or on high for 4 hours.
  2. Shred the chicken with two forks. Add the sour cream.
  3. Cook pasta according to package directions, drain. Add the pasta to the chicken and sauce.
  4. Stir and top with cheese. Cover the slow cooker for 10 more minutes to allow the cheese to melt.

What sides go with cheesy chicken enchilada pasta?

done cooking enchilada pasta in slow cooker with salad on side

Toppings for Chicken Enchilada Pasta

Some of my favorite things to top this Slow Cooker Chicken Enchilada Pasta with are:

  • Chopped cilantro – This is a great way to add another layer of fresh flavor and makes the dish look prettier on your plate!
  • Pico de Gallo – A fresh made salsa is great over this pasta.
  • Green onions – cut into long thin strips (they’re easier for people who aren’t using their hands)
  • Sour cream – I love adding sour cream because it adds an extra oomph of richness and balances out the spicy flavors in this recipe.
  • Avocado sauce – make by mixing together mashed avocados, lime juice and sour cream until creamy and then drizzle over the pasta. It’s a delicious lighter way to enjoy this dish.
side view of chicken enchilada pasta in slow cooker

Recipe FAQs

What kind of pasta should I use?

You can use your favorite pasta, but I like to use rotini for this dish. Other options I suggest are penne, rotini, or bow tie pasta.

Can I use green enchilada sauce instead of red?

Yes! You can sub out the green sauce for the red. Just beware though, sometimes green sauce is on the runnier side.

How do I store leftovers?

Store leftovers in an airtight container. Reheat the pasta on low for on the stovetop or in the microwave oven, or until heated through.

Can I freeze this pasta?

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.

chicken enchilada pasta on a plate

More pasta dishes to make:

The Slow Cooker Chicken Enchilada Pasta is a delicious dish that takes minutes to prepare and is the perfect hearty meal for those busy weeknights. It’s also a great dish to make ahead of time, making it the perfect meal when you’re craving Mexican food but short on time.

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.

close up of chicken enchilada pasta

Slow Cooker Chicken Enchilada Pasta

4.92 from 35 votes
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 8
By: Sarah Olson
Chicken slow simmer in enchilada sauce then sour cream, pasta and cheese are added for a decadent pasta meal.
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Equipment

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.

How to Video

Sarah’s Notes

You can use green enchilada sauce instead of red if desired. Though beware that the sauce will be a little runny compared to the red sauce.
This pasta freezes well! Add the cooked pasta to freezer ziplock bags or to containers. Freeze for up to 3 months.
Another cheese option is Monterey Jack. It’s a milder cheese but goes great with red sauce.
Boneless skinless chicken breasts are fine to use instead of breasts.
Other topping ideas are: 
  • Cilantro
  • Avocado
  • Pico de gallo salsa
  • Additional sour cream

Nutrition

Calories: 528kcal | Carbohydrates: 54g | Protein: 35g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1518mg | Potassium: 568mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1576IU | Vitamin C: 7mg | Calcium: 268mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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32 Comments

  1. Mrs. Maddox says:

    5 stars
    Absolutely delicious!!!! Now a family AND friends favorite! Ty!

    Reply