I love mac & cheese, and really what kid doesn’t.
Since I have 5 little ones, we love to make the standard mac & cheese for lunch or an easy dinner.
But sometimes you just got to mix things up a bit.
This vamped up mac & cheese has a creamy 3-cheese enchilada sauce. With some diced chicken and topped with some sour cream, fresh tomatoes and a few cilantro leaves, this makes it a complete meal.
This recipe was made for my friend Stacey & her adorable family. Enjoy girl!
Creamy Chicken Enchilada Mac & Cheese made with a 3-cheese enchilada sauce tossed with chicken and noodles. A vamped up version of your standard mac & cheese.
- 16 ounce bag large pasta shells
- 2 cups cooked chicken
- 2 cups pepper jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese
- ¼ cup parmesan cheese, grated
- ½ cup milk
- ½ sour cream
- 10 ounce can enchilada sauce
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro and diced tomatoes
Prepare & cup up chicken. I like to use grilled chicken, but you can use leftover chicken, baked or boil. You could even get a roisterer chicken from the store.
In a large pan, boil noodles until al dente. Drain and set aside in strainer.
Using the same pan, add cream cheese, milk, pepper jack, sharp cheddar, parmesan cheese, sour cream, and enchilada sauce. Stir over medium heat, until melted. About 5-7 minutes. Add in noodles and chicken and stir until well combined.
Serve immediately or cover and heat in oven when you are ready to eat.
Kids review: Loved this, they were even super excited to try it. I literally think that is because it was a version of mac and cheese.