Description
Indulge in the rich and creamy flavors of this Crockpot Chicken Enchilada Pasta, a dish that effortlessly brings comfort to your dinner table. Tender shredded chicken is enveloped in a savory red enchilada sauce, complemented by fire-roasted green chiles and perfectly cooked rotini noodles. With just five minutes of prep time, you can set it and forget it while the slow cooker does all the work. This cheesy, kid-friendly meal is ideal for family dinners, potlucks, or any occasion where you want to impress your guests. Topped with melted cheddar cheese and a dollop of sour cream, this dish is sure to become a favorite!
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 Tbsp chili powder
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 28 oz can red enchilada sauce
- 4 oz fire-roasted green chiles
- 16 oz dried rotini noodles (cooked)
- 8 oz sharp cheddar cheese (grated)
- 1 cup sour cream
Instructions
- Add chicken to the slow cooker and sprinkle with salt, pepper, chili powder, cumin, and oregano.
- Top with fire-roasted green chiles and half of the diced green onions.
- Pour red enchilada sauce over everything.
- Cover and cook on HIGH for about 4 hours or LOW for 6-8 hours until chicken is tender.
- Cook rotini noodles according to package instructions in a pot until al dente.
- Shred cooked chicken in the slow cooker using two forks and stir in sour cream.
- Add drained noodles to the slow cooker and mix well with the chicken mixture; sprinkle cheese on top.
- Cover for about 10 minutes until cheese melts completely.
- Serve hot with additional sour cream and reserved green onions.
- Prep Time: 5 minutes
- Cook Time: High - 4 hours / Low - 6 to 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg