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Slow-Cooker Cheesy Chicken Enchilada Pasta Recipe

Slow-Cooker Cheesy Chicken Enchilada Pasta
Source: Betty Crocker

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Ingredients

  • 1 can (10 oz) Old El Paso™ mild enchilada sauce 
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 package (20 oz) boneless skinless chicken thighs
  • 1/2 cup chopped onion
  • 3 cloves garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles 
  • 1 package (8 oz) cream cheese, cubed, softened
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
  • Chopped fresh cilantro leaves, if desired
PREP TIME
20m
COOK TIME
3h25m
TOTAL TIME
3h45m
YIELD
8 servings

Instructions

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
  • Add onion, garlic, tomatoes and green chiles to slow cooker; mix well.
  • Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
  • Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle.
  • Meanwhile, stir cream cheese and Cheddar cheese into slow cooker.
  • Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
  • Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta.
  • Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

Dinner

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A recipe from Betty Crocker

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