Chicken Enchilada Pasta

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Beef Stew

Easy and delicious beef stew recipe for the slow cooker

Red and Green Breakfast Egg Casserole

In our homes, things get busy fast. So waking up to this nourishing meal is super
convenient—we just dish it out and then go on our merry way!

Chicken Parmesan #2

Chicken Parmesean #2 – Slow cooker recipe for easy chicken parmesan

Cook Time 7 hrs
Temp Low
Yield Serves 6-8

Two of our favorite things: Mexican food and pasta, all in one fabulous recipe! Your family is sure to be asking for this dish many times over. Enjoy!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 heaping Tablespoons minced garlic
  • 1 heaping Tablespoon cumin
  • 1 medium sweet onion, diced
  • 1 large red bell pepper, diced
  • 2 (10 oz.) cans mild green chili enchilada sauce
  • 1 (10 oz.) can medium red enchilada sauce
  • 1 (4 oz.) can diced green chiles
  • 1 (16 oz.) package rigatoni pasta, uncooked
  • 1 cup sour cream
  • 1 cup shredded cheese, your choice
  • 1 cup shredded cheese, your choice (optional)
  • sliced avocado (optional)
  • green onions, diced (optional)
  • black olives, sliced (optional)
  • 1 large tomato, diced (optional)
  • sour cream (optional)

Directions

  1. Step One

    Place the chicken breasts in the slow cooker, and season with garlic and cumin. Add onion, bell pepper, both enchilada sauces, and green chilies. Stir well. Cook on LOW for 6 hours or HIGH for 3. Add uncooked pasta, sour cream, and shredded cheese. Cook on HIGH for 1 more hour or until pasta is tender. Top with optional toppings of your choice.

Crockin' Reviews Add Review

Leave a Review

You must be logged in to post a comment.