Slow Cooker Chicken Enchilada Pasta
The Slow Cooker Chicken Enchilada Pasta is cheesy, spicy, and unexpectedly delicious. Prep it in the morning and it will be ready come dinner time.
Servings: 4 servings
Ingredients
- 1 lb chicken breast
- 1 tsp salt
- ½ tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 28 oz red enchilada sauce
- 4 oz can green chiles
- 16 oz pasta
- 1 cup cheddar cheese
- ¾ cup sour cream
- toppings like cheese, sour cream, shredded lettuce, avocado, and diced tomatoes
Instructions
- To a slow cooker, add the chicken, seasonings, enchilada sauce, and green chiles. Cover and cook on LOW for 6 hours or HIGH for 4 hours, or until chicken is cooked.
- Once the chicken is almost cooked through, bring a large pot of water to a boil over the stove and cook the pasta according to the box instructions. Strain and set aside.
- Shred the cooked chicken into small pieces with two forks, then stir in the cheese and sour cream. Stir in the pasta and serve with your favorite taco toppings. Enjoy!
Freezer Meal Directions
- Place the chicken, seasonings, enchilada sauce, and green chilis into a large freezer bag, release any air, and seal the bag. Can be frozen for up to 3 months.
- Thaw in the refrigerator overnight before cooking. Place into the slow cooker and follow the cooking instructions above. Make sure to add the cheese and sour cream in at the end and serve over cooked pasta.
Video
Nutrition
Calories: 841kcal | Carbohydrates: 106g | Protein: 50g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 2760mg | Potassium: 809mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2110IU | Vitamin C: 15mg | Calcium: 299mg | Iron: 4mg
