Slow Cooker Enchilada Pasta
Equipment
Ingredients
- 3 boneless skinless chicken breasts
- 1 28 oz jar enchilada sauce
- 1 8 oz block cream cheese
- 1 15 oz can Fiesta corn, do not drain
- 1 packet taco seasoning
- Tony pasta noodles or your favorite pasta
- Up to 1 cup water if needed
Optional Toppings: shredded cheese
- Optional Toppings: shredded cheese sour cream, cilantro, green onions, diced avocado, or tortilla strips.
Instructions
Add the chicken
- Place chicken breasts in the bottom of the slow cooker.
Add the remaining ingredients
- Pour in the enchilada sauce. Add cream cheese, undrained Fiesta corn, and taco seasoning.
Slow cook
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the chicken is tender and fully cooked.
Shred the chicken
- Remove the chicken, shred with two forks, and return it to the slow cooker.
Make it creamy
- Stir everything together until the cream cheese is completely melted and the sauce is smooth.
Add the pasta
- About 30 minutes before serving, stir in the uncooked pasta. Add water a little at a time, up to 1 cup, if the mixture needs more liquid.
Finish cooking
- Cover and cook for about 30 minutes, stirring occasionally, until the pasta is tender.
Serve
- Top with your favorite toppings and serve warm.
Nutrition
Calories: 206kcalCarbohydrates: 0.1gProtein: 36gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 99mgPotassium: 610mgFiber: 0.03gSugar: 0.04gVitamin A: 15IUVitamin C: 0.1mgCalcium: 11mgIron: 1mg
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