Description
Crockpot Cheesy Chicken Enchilada Pasta is a comforting, one-pot meal that combines tender chicken with a rich, creamy cheese sauce and zesty enchilada flavors. Perfect for busy weeknights or cozy gatherings, this dish brings warmth and satisfaction to your dinner table. With minimal prep time and a slow cooker doing all the work, you’ll be left with a hearty meal that’s sure to impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup sour cream
- 2 cans (10 oz each) enchilada sauce
- 2 cups shredded cheddar cheese
- 2 cups rotini pasta (uncooked)
Instructions
- Chop garlic and gather all ingredients.
- Layer chicken in the crockpot; pour enchilada sauce over it and add minced garlic.
- Dollop sour cream on top of the mixture.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred chicken directly in the pot; stir to combine.
- Add uncooked pasta and cheese; gently fold until melted.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg