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Chicken Enchilada Mac & Cheese
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.
Servings 8
Calories 549kcal
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!
Nutrition
Calories: 549kcal | Carbohydrates: 47g | Protein: 33g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 786mg | Potassium: 314mg | Fiber: 2g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 0.7mg | Calcium: 507mg | Iron: 1.8mg