One-Pot Chicken Enchilada Mac and Cheese

January 8, 2021 Receipt Chicken 0

One-Pot Chicken Enchilada Mac and Cheese Have some leftover chicken that you don’t know what to do with? Transform it into a cheesy and comforting one-pot dinner sensation. Garnish with your favorite enchilada toppings if desired.

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

16 ounces elbow macaroni
1 (10 ounce) can red enchilada sauce
1 cup half-and-half
1 (4 ounce) can chopped green chilies
2 cups shredded sharp Cheddar cheese
2 cups shredded pepperjack cheese
2 cups cubed cooked chicken
¼ cup chopped cilantro

Time Details

PREP :

COOK : 30 mins

TOTAL : 40 mins

SERVING : 8

YIELD : 8 servings

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

Advertisement
Step 2

Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

Per Serving: 582 calories; protein 29.8g; carbohydrates 47.9g; fat 29.7g; cholesterol 103.8mg; sodium 701mg. To reheat leftovers, add chicken broth a little at a time until desired consistency is reached.