Description
A flavorful and hearty crockpot chicken enchilada pasta dish.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 cup chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 8 oz pasta (penne or rotini)
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Place chicken breasts in the crockpot.
- Pour enchilada sauce and chicken broth over the chicken.
- Add black beans, corn, diced tomatoes, chili powder, cumin, and garlic powder.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken using two forks.
- Add pasta to the crockpot and stir to combine.
- Cover and cook for an additional 20-30 minutes until pasta is tender.
- Stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier dish, add diced jalapeños.
- Substitute turkey or beef for chicken if desired.
- Use whole wheat pasta for a healthier option.
- Top with avocado slices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crockpot chicken enchilada pasta recipe