The magical slow cooker
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.
Prep Time: 5 Min
– 1.5 lbs. boneless 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
Cook Time: 6 HRS
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).
Cook on LOW for 6-8 hours or on high for 4 hours.
Shred the chicken with two forks. Add the sour cream.
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.
Serve each serving with a dollop of sour cream and a sprinkle of green onions.
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