One-Pot Chicken Enchilada Mac and Cheese
Have some leftover chicken that you don't know what to do with? Transform it into a cheesy and comforting one-pot dinner sensation. Garnish with your favorite enchilada toppings if desired.
- Serves: 8 persons
- 16ounces elbow macaroni
- 1(10 ounce) can red enchilada sauce
- 1cup half-and-half
- 1(4 ounce) can chopped green chilies
- 2cups shredded sharp Cheddar cheese
- 2cups shredded pepperjack cheese
- 2cups cubed cooked chicken
- ¼cup chopped cilantro
Step 1Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Step 2Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.