Chicken Enchilada Pasta Recipe
This Crockpot Chicken Enchilada Pasta is packed with tender shredded chicken, fire-roasted green chiles, and rotini noodles, all tossed in a creamy enchilada sauce and finished with melted cheddar cheese and a dollop of sour cream.
Servings: 8
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.
Video
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
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