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.
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
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.