Cheesy Chicken Enchilada Pasta

This cheesy chicken enchilada pasta is the ultimate comfort food made easy in the crockpot. Tender chicken simmers slowly with enchilada sauce, fireroasted tomatoes, garlic, and green chiles until it falls apart. Cream cheese and sharp cheddar are stirred in toward the end to create a rich velvety sauce which is then tossed with perfectly cooked pasta. It delivers all the cozy TexMex flavors you want without any complicated steps, making weeknight dinners a breeze.

I first made this during a chilly weekend, and it quickly became a family favorite. Now every time I bring it out, my kids race to the table asking for seconds.

Ingredients

• Chicken: boneless skinless breasts or thighs work best for tender, juicy meat
• Red enchilada sauce: provides classic tangy spice but feel free to swap green for a different twist
• Taco seasoning: adds balanced Southwest flavor, store bought or homemade both work great
• Scallions: bring a fresh mild onion bite that cuts through the richness
• Garlic: fresh garlic adds depth and a fragrant base
• Tomatoes: fireroasted diced tomatoes give smoky complexity regular diced tomatoes work if you don’t have them
• Green chiles: canned green chiles add mild heat and authentic TexMex character
• Cream cheese: makes the sauce luscious and creamy
• Sharp cheddar: contributes bold cheesy flavor and gooey melt
• Pasta: cavatappi pasta holds sauce beautifully with its spiral shape penne or rotini are good alternatives
• Optional toppings: avocado jalapeños cilantro sour cream and more take this dish to the next level

Instructions

Sauté the Aromatics:

This recipe begins by adding chicken to the crockpot followed by enchilada sauce taco seasoning scallions minced garlic diced tomatoes and green chiles. Stir everything well to make sure the chicken is fully coated. This blend creates a robust flavor base that will slowly develop during cooking.

Slow Cook the Chicken:

Cover the slow cooker and cook on low for 6 hours or high for 4 hours. This tenderizes the chicken perfectly allowing it to become juicy and easy to shred. The lowandslow cooking melds all the flavors into a delicious TexMex stew.

Shred the Chicken:

About 30 minutes before serving carefully remove the chicken from the slow cooker and shred it using two forks or a stand mixer paddle for fast shredding. This creates tender pieces that soak up the creamy sauce better.

Make the Cheese Sauce:

Add cream cheese and 1 cup of shredded cheddar into the crockpot. Stir until the cream cheese melts fully and blends into a smooth sauce. Return the shredded chicken to the crockpot and mix well. Let everything cook together for 15 minutes so the flavors marry and the sauce thickens slightly.

Combine Pasta and Finish:

Meanwhile cook the pasta separately until just al dente so it maintains a perfect bite. Stir the pasta into the slow cooker then top with the remaining cheddar cheese. Cover and let the cheese melt until gooey. Serve hot topped with your favorite fresh garnishes such as scallions cilantro jalapeños avocado or a dollop of sour cream.

I love the addition of fireroasted tomatoes because they add a subtle smoky undertone that echoes the flavors of a good TexMex meal. This dish also brings back memories of family dinners when I first made it during a cold weekend and everyone begged for the recipe.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or microwave adding a splash of broth or water if it needs thinning.

Ingredient Substitutions

Chicken thighs can be swapped for chicken breasts if you prefer richer meat. You can also use cooked rotisserie chicken to save time. If you don’t have cavatappi pasta penne rotini or even shells work well since they capture the sauce nicely. For a different cheesy twist try mixing in pepper jack or Monterey Jack.

Serving Suggestions

This pasta pairs wonderfully with a fresh green salad or roasted vegetables to balance its rich creaminess. Toppings like avocado sour cream and jalapeños add brightness and contrast making each bite more interesting.

Serve hot with your favorite garnishes for a cozy TexMex weeknight dinner. It reheats well and makes great leftovers for lunches.

Common Questions About the Recipe

→ What type of chicken works best?

Boneless, skinless chicken breasts or thighs both lend tenderness and flavor when slow-cooked in enchilada sauce.

→ How should pasta be cooked for this dish?

Pasta should be boiled separately until al dente, then stirred in towards the end to prevent overcooking and maintain texture.

→ Can I use different cheeses?

Yes, sharp cheddar is traditional, but Monterey Jack, pepper jack, or a Mexican cheese blend offer tasty variations.

→ What are good topping options?

Fresh scallions, cilantro, jalapeños, avocado, or a dollop of sour cream enhance creaminess and add fresh flavors.

→ How can I add a spicy kick?

Increase heat by adding extra jalapeños, hot enchilada sauce, or chipotle peppers in adobo to the slow cooker.

→ Can this dish be baked instead?

Yes, transfer everything to a baking dish and bake until golden and bubbly for a casserole-style finish.