This Creamy Chicken Enchilada Mac & Cheese is a twist on two classics, made with a 3-cheese enchilada sauce and tossed with chicken and noodles.
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 Chicken Enchilada Mac & Cheese recipe was made for my friend Stacey & her adorable family. Enjoy girl!
XOXO San
How do you make Chicken Enchilada Mac & Cheese?
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Prepare chicken and cut into cubes. I prefer using grilled chicken, but you can use any leftover chicken or a rotisserie chicken if you’d like.
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In a large pan, boil noodles until al dente. Drain and set aside in strainer.
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Using the same pan, add cream cheese, milk, pepper jack, sharp cheddar, parmesan, sour cream, and enchilada sauce. Stir over medium heat until melted, or about 5-7 minutes. Add noodles and chicken and stir until well combined.
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Serve immediately or cover and reheat in the oven before serving. Enjoy!
Love mac & cheese like my kids? Check out this awesome list of 13 Ways to Mac Your Cheese!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chicken Enchilada Mac & Cheese
Ingredients
- 16 ounces large pasta shells
- 2 cups cooked chicken
- 2 cups pepper jack cheese shredded
- 2 cups sharp cheddar cheese shredded
- 4 ounces cream cheese
- 1/4 cup parmesan cheese grated
- 1/2 cup milk
- 1/2 sour cream
- 10 ounce can enchilada sauce
- salt and pepper to taste
Optional Toppings
- sour cream
- cilantro
- diced tomatoes
Instructions
- Prepare chicken and cut into cubes. I prefer using grilled chicken, but you can use any leftover chicken or a rotisserie chicken if you'd like.
- 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, sour cream, and enchilada sauce. Stir over medium heat until melted, or about 5-7 minutes. Add noodles and chicken and stir until well combined.
- Serve immediately or cover and reheat in the oven before serving. Enjoy!
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.
Recipe sounds delicious, I can’t wait to try it. I did find a mistake though. In the directions the enchilada sauce was left out. 🙂
Thank you so much for catching that, I changed it. Thanks again for taking the time and letting me know. xo San
i can never go past a good mac and cheese.. definitely craving a bowl right now. this looks so delicious!
This looks amazing! We love mac & cheese too, but this really does ramp it up a bit. I’m pinning and this will be on our table soon. Thanks for sharing.
Thanks for coming by Karen – xo San
That looks so yummy!!!
Looks good, going to pin this for later!
Thanks for the pin Andrea! xo San
Thanks for this one, Sandra! My family approved and it was a fun spin on regular mac & cheese.
Thanks girl for coming back and telling me! xo San
I love this fun idea. Brilliant!
Blessings,
Shari
Oh man this looks good! Pinned it! Stopping by from My Girlish Whims.
Danielle @ Blissful & Domestic
Creating Beautiful on Less
http://www.blissfulanddomestic.com
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Wow that looks delicious!! I think I need a lactose-free version of this for dinner very soon. Yum! 😉
This looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thank you for partying with us at Simple Supper Tuesday! Your mac and cheese has been featured at Moore or Less Cooking, going live tomorrow at 8pm! Nettie