Medium Dinner

One-Pot Chicken Enchilada Mac and Cheese

Name: One-Pot Chicken Enchilada Mac and Cheese
Prep time: 17 min
Cook time: 26 min
Total time: 43 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 16 ounces elbow macaroni; 1 can red enchilada sauce , 10 ounce; 1 cup half-and-half; 1 can chopped green chilies , 4 ounce; 2 cups shredded sharp Cheddar cheese; 2 cups shredded pepperjack cheese; 2 cups cubed cooked chicken; 0.25 cups chopped cilantro

Total Time

43 min

17m prep · 26m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Gluten Free Halal Kosher Nut Free Chicken One-Pot Gluten-Free Nut-Free Fried unknown savory umami halal kosher plant_based american_region american

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

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

Instructions

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.
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.