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.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 549kcal
Author Sandra
Ingredients
16ounceslarge pasta shells
2cupscooked chicken
2cupspepper jack cheeseshredded
2cupssharp cheddar cheeseshredded
4ouncescream cheese
1/4cupparmesan cheesegrated
1/2cupmilk
1/2sour cream
10ouncecan 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!