Slow Cooker Recipes
Cheesy Chicken Enchilada Pasta
This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it.
Prep: 20 min | Total: 3 hr 45 min | Yield: 8 servings
Ingredients
- 1 (10 ounce) can Old El Paso™ mild enchilada sauce
- 1 (0.85 ounce) package Old El Paso™ chicken taco seasoning mix
- 1 (20 ounce) package boneless skinless chicken thighs
- 1/2 cup chopped onion
- 3 cloves garlic, finely chopped
- 1 (14.5 ounce) can Muir Glen™ fire roasted diced tomatoes
- 1 (4.5 ounce) can Old El Paso™ chopped green chiles
- 1 (8 ounce) package cream cheese, cubed, softened
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 8 ounces cavatappi pasta, cooked and drained as directed on package (about 3 cups)
- Chopped fresh cilantro leaves, if desired
Instructions
- Spray a 5 quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
- Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on LOW heat setting for 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165 degrees F).
- Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle.
- Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on HIGH heat setting for 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
- Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on HIGH heat setting for 5 to 10 minutes or until heated through.
- Garnish with cilantro before serving.
Notes
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
Nutrition
Per serving: Calories from Fat 210 Total Fat 23g 36% Saturated Fat 12g 60% Trans Fat 1/2g Cholesterol 130mg 43% Sodium 960mg 40% Potassium 230mg 7% Total Carbohydrate 34g 11% Dietary Fiber 2g 8% Sugars 4g Protein 28g
% Daily Value*: Vitamin A 20% Vitamin C 6% Calcium 25% Iron 15%
Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens