Best One Pot Chicken Enchilada Mac And Cheese Recipes

ONE PAN CHICKEN ENCHILADA SKILLET

One Pan Chicken Enchilada Skillet image

This easy One Pan Chicken Enchilada Skillet can be ready in 10 minutes! Seriously such a tasty Mexican dinner recipe with chicken! Enchiladas sauce, tortillas, cheese, guacamole, and sour cream make this dish amazing!

Provided by Christy Denney

Time 10m

Number Of Ingredients 11

Ingredients

2 cups shredded rotisserie chicken
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (10 ounce) can Old El Paso red enchilada sauce
1/2 cup chunky salsa
1/4 cup water
4 (6-inch) Old El Paso soft tortillas cut into 1-inch strips, (pizza cutter works great for this)
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
optional guacamole

Steps:

In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

Nutrition Facts : ServingSize 1 /6 the recipe, Calories 239 kcal, Carbohydrate 15 g, Protein 12 g, Fat 14 g, Fiber 1 g

ONE-POT CHICKEN ENCHILADA MAC AND CHEESE

One-Pot Chicken Enchilada Mac and Cheese image

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.

Provided by Soup Loving Nicole

Categories Macaroni and Cheese

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

16 ounces elbow macaroni
1 (10 ounce) can red enchilada sauce
1 cup half-and-half
1 (4 ounce) can chopped green chilies
2 cups shredded sharp Cheddar cheese
2 cups shredded pepperjack cheese
2 cups cubed cooked chicken
¼ cup chopped cilantro

Steps:

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.
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.

Nutrition Facts : Calories 582.4 calories, Carbohydrate 47.9 g, Cholesterol 103.8 mg, Fat 29.7 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 16.3 g, Sodium 701 mg, Sugar 2.4 g