Description
This creamy and flavorful slow cooker chicken enchilada pasta combines tender chicken breasts simmered in a zesty enchilada and Rotel tomato sauce with a blend of spices, melted cream cheese, and Colby Jack cheese. Tossed with perfectly cooked Cellentani pasta and topped with fresh cilantro, this dish is a comforting and easy weeknight meal that captures the essence of Mexican-inspired flavors in a creamy pasta format.
Ingredients
Scale
Chicken and Sauce
- 1 lb chicken breast
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried cilantro
- 1/4 tsp cayenne pepper
- 10 oz can enchilada sauce
- 10 oz can Rotel diced tomatoes and green chilies
- 1 chopped onion
- 1 tbsp minced garlic
Cheese and Pasta
- 8 oz cream cheese (1 block)
- 2 cups Colby Jack cheese, shredded
- 16 oz Cellentani pasta
- Fresh cilantro (for garnish)
Instructions
- Prepare the crockpot: Spray the inside of the crockpot with cooking spray to prevent sticking. Place 1 lb of chicken breasts in the crockpot.
- Add sauces and seasoning: Pour in the 10 oz can of Rotel diced tomatoes with green chilies and the 10 oz can of enchilada sauce over the chicken. Sprinkle salt, pepper, cumin, chili powder, dried cilantro, and cayenne evenly. Add the chopped onion and minced garlic for flavor.
- Slow cook the chicken: Cover the crockpot and cook on low heat for 4-6 hours until the chicken is tender and fully cooked.
- Shred the chicken: Remove the chicken breasts from the crockpot and cut them into cubes or shred if preferred. Return the chicken to the crockpot.
- Add cheeses: Add the block of cream cheese and 2 cups of shredded Colby Jack cheese to the crockpot. Stir gently and let it sit for about 15 minutes until the cheeses melt completely into the sauce.
- Cook the pasta: While the cheese is melting, cook the Cellentani pasta according to the package instructions until al dente. Drain the pasta well.
- Combine pasta and sauce: Add the cooked pasta to the crockpot with the cheesy chicken mixture. Stir everything together until the pasta is well coated with the creamy sauce.
- Garnish and serve: Sprinkle fresh cilantro over the top of the dish for a bright, fresh finish. Serve hot and enjoy your comforting slow cooker chicken enchilada pasta!
Notes
- You can substitute the spice blend with a taco seasoning packet for convenience.
- For a creamier texture, slightly mash the cream cheese before adding to the crockpot.
- If you prefer shredded chicken texture, shred the chicken breasts instead of cubing after cooking.
- Additional toppings such as sliced jalapeños or avocado can be added for extra flavor and heat.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 460
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
