Slow-Cooker Cheesy Chicken Enchilada Pasta

Prep 20 min
Total 3 hr 45 min
Servings 8

This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it.

By Betty Crocker Kitchens

Updated September 12, 2017

Make with

Old El Paso

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

Steps

1

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
2

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).
3

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.
4

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.

Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 36%
Saturated Fat 12g 60% Trans Fat 1/2g
Cholesterol: 130mg; 43%
Sodium: 960mg; 40%
Potassium: 230mg; 7%
Total Carbohydrate: 34g; 11%
Dietary Fiber 2g 8% Sugars 4g
Protein: 28g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 6%; 6%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;