Chicken Enchilada Mac and Cheese
This easy, stove top Chicken Enchilada Mac and Cheese is ready in 30 minutes and packed with flavor! The perfect weeknight dinner recipe!
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I am all about quick and easy dinner recipes. More often than not I have ideas of making enchiladas, or lasagna, or fish tacos…but then my afternoon gets busy and before I know it my family is hungry for dinner!
Say hello to your new best friend. Easy and versatile, you’ll love this Chicken Enchilada Mac and Cheese recipe! From start to finish you can be enjoying dinner in under 30 minutes! Use a rotisserie chicken or left over shredded (or diced) chicken to make this even quicker! While you’re making the sauce, you can have your pasta cooking!
We serve our mac and cheese as a meal (it does have meat in it)! Add in a big salad and some crunchy french bread and you can thank me later for this super family friendly dish.
I use pasta shells, but seriously, any kind of pasta will work in this dish. Elbow noodles, rotini, you get the point! As for cheese, I love using colby-jack blend. However, feel free to use your favorite…are you a sharp cheddar fan? Love beef…you’re in luck! I’ve got a Beef Enchilada Mac and Cheese that you’ll enjoy as well!
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- 1 lb medium pasta shells, cooked and drained
- 1 lb chicken, cooked and shredded
- 2 cup heavy whipping cream
- 1 can (10 oz) red enchilada sauce
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 cups colby jack cheese, shredded
- In a large pot (or saucepan), heat cream, enchilada sauce, cumin and salt on medium heat. Whisking often, heat until mixture just begins to bubble.
- Reduce heat to medium low and add in cheese. Stir until smooth. Mix in the cooked chicken and the cooked noodles.
- Serve hot and enjoy immediately!
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