★★★★★

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 that’s family-friendly and easy to adapt with pantry-friendly ingredients.

This easy, stove top Chicken Enchilada Mac and Cheese is ready in 30 minutes and packed with flavor! The perfect weeknight dinner recipe!

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!

Why this recipe works

From start to finish you can be enjoying dinner in under 30 minutes! Use a rotisserie chicken or leftover cooked chicken from your weekend meal.

While you’re making the sauce, you can have your pasta cooking! It comes together so easily.

This Chicken Enchilada Mac and Cheese also works so well because you can truly adapt and adjust it based on what your family likes and what you have on hand.

All you need is a saucepan, a stove and a few ingredients and you’re on your way to dinner!

This easy, stove top Chicken Enchilada Mac and Cheese is ready in 30 minutes and packed with flavor! The perfect weeknight dinner recipe!

Ingredient Notes

  • Pasta shells – The shells hold the sauce perfectly in this dish, but seriously, any kind of pasta will work! Elbow noodles, rotini, bowtie. . .you get the point.
  • Cheese – Colby jack blend is my go-to for this mac and cheese. However, feel free to use your favorite like Sharp Cheddar or a Mexican shredded cheese blend.
  • Chicken – Cooked chicken can be diced or shredded for this recipe. Use leftover chicken OR make life easier by grabbing a rotisserie chicken from the grocery store on your way home from work.
  • Red enchilada sauce – I use the stuff straight from the can. Green sauce would make a tasty twist too!

Step by Step Instructions

STEP 1. Cook pasta

Cook and drain according to package directions. I like to get this going while I prepare the sauce.

STEP 2. Make the sauce

Add enchilada sauce, heavy cream and spices to a saucepan on medium heat. Whisk often, heating until the mixture just begins to bubble.

STEP 3. Add cheese

Lower the heat to a slight simmer and mix in the shredded cheese until smooth and melted. Add the cooked chicken and noodles and stir to combine, making sure the chicken is warmed through.

Serve hot!

Recipe FAQ

What do you serve with Chicken Enchilada Mac and Cheese?

We serve ours as a full meal since it has meat in it! Add a big salad on the side and some crunchy french bread, if you like.

Can this be made without meat?

Absolutely. Leave the chicken out for a vegetarian friendly meal. If you have members of your family who are vegetarian and others who are meat eaters, like my family does, serve the meatless version first, then mix the cooked chicken into the pot.

Can this be made with beef?

You’re in luck! I’ve got a Beef Enchilada Mac and Cheese that you’ll enjoy as well.

How do you store this?

Keep any leftovers in the fridge in a covered container. It’ll stay good for about 2 days–leftovers are good reheated for lunch the next day!

Easy, delicious AND kid approved? Chicken Enchilada Mac and Cheese does it all! Add this to your dinner menu this week!

This easy, stove top Chicken Enchilada Mac and Cheese is ready in 30 minutes and packed with flavor! The perfect weeknight dinner recipe!

More Chicken Dinners

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: serves 4-6

Chicken Enchilada Mac and Cheese

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

This easy, stove top Chicken Enchilada Mac and Cheese is ready in 30 minutes and packed with flavor! The perfect weeknight dinner recipe!

Ingredients

  • 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

Instructions

  1. 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.
  2. Reduce heat to medium low and add in cheese. Stir until smooth. Mix in the cooked chicken and the cooked noodles.
  3. Serve hot and enjoy immediately!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 717Total Fat: 52gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 198mgSodium: 797mgCarbohydrates: 27gFiber: 2gSugar: 4gProtein: 35g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram