Chicken Enchilada Pasta

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

Similar...

Bloody Mary Chicken

Bloody Mary Chicken – easy recipe for bloody mary chicken

No Bake Spaghetti

Another one of my (Nicole) family favorites that I couldn’t resist the urge to crock! A lighter pasta dish when you are tired of cooking the same old thing....

Maple Sausage Queso

A great twist to queso – the maple sausage and corn really change the flavor and the beans are yummy too! Just won 1st place at a summer pot luck and a...

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.