One-Pot Chicken Enchilada Mac and Cheese
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Ingredients for - One-Pot Chicken Enchilada Mac and Cheese

1. Elbow macaroni - 16 ounces
2. Red enchilada sauce - 1 (10 ounce) can
3. Half-and-half - 1 cup
4. Chopped green chilies - 1 (4 ounce) can
5. Shredded sharp Cheddar cheese - 2 cups
6. Shredded pepperjack cheese - 2 cups
7. Cubed cooked chicken - 2 cups
8. Chopped cilantro - ¼ cup

How to cook deliciously - One-Pot Chicken Enchilada Mac and Cheese

1. Stage

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.

2. Stage

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.