Chicken Enchilada Mac & Cheese

RECIPE BY: San

DATE: July 24, 2014

Total Time 25 minutes

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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.

Chicken Enchilada Mac & Cheese

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 Creamy Chicken Enchilada Mac & Cheese is a twist on two classics, made with a 3-cheese enchilada sauce and tossed with chicken and noodles.


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.

how to make Chicken Enchilada Mac & Cheese

  • 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!

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.

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Chicken Enchilada Mac & Cheese

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8
Calories: 549 kcal
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.

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!

Calories: 549kcalCarbohydrates: 47gProtein: 33gFat: 24gSaturated Fat: 14gCholesterol: 91mgSodium: 786mgPotassium: 314mgFiber: 2gSugar: 5gVitamin A: 885IUVitamin C: 0.7mgCalcium: 507mgIron: 1.8mg

Tried this recipe?Let us know what you think!

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. 

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21 Comments

  1. 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. 🙂

    1. Thank you so much for catching that, I changed it. Thanks again for taking the time and letting me know. xo San

  2. 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.