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 World Cuisine Recipes Latin American Mexican

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