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

1. Spray a 5 quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
2. 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).
3. Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle.
4. 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.
5. 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.
6. 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