Have some chicken leftover that you are not sure what to do with? Make it into a fantastic one-pot, warming supper. If desired, garnish with your preferred enchilada toppings.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 16 ounces elbow macaroni
- 1 (10 ounce) can red enchilada sauce
- 1 cup half-and-half
- 1 (4 ounce) can chopped green chilies
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded pepperjack cheese
- 2 cups cubed cooked chicken
- ¼ cup chopped cilantro
Instructions
- Bring 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.
- Combine 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.
- To reheat leftovers, add chicken broth a little at a time until desired consistency is reached.
Nutrition Facts
| Calories | 582 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 16 g |
| Sodium | 701 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Although not the most elegant dish to serve to company, this recipe makes a LOT. I wish I had known that and maybe had made plans for our new neighbor to come to dinner and bring her new kitty to meet ours. LOL. We used more half and half than the recipe called for and used a separate pot to boil the pasta and that may have been the reason. Will make again and highly recommend.
I just made this and oh my gosh, so delicious! It’s the very first meal I’ve made myself that didn’t come from a box I’m so happy with the way it turned out
Since there’s only 2 of us I cut the recipe in half. Very cheesy and, since I used jalapeno peppers, has a nice heat. Used milk instead of 1/2 & 1/2. Delicious.
Hi Nicole! Cathy from SoCal here. Randy and I loved this casserole for taste and ease! I made half the recipe for the two of us. Used a rotisserie chicken and housemade red enchilada sauce. The Penne-Rigate pasta is the perfect shape for this dish. I topped the casserole with chopped cilantro and sliced black olives when served. I also made Savvy’s Cinco De Mayo Salad as a side dish. https://www.allrecipes.com/recipe/221185/cinco-de-mayo-salad/ , scaling it way back in size. DE-LISH! Many thanks for sharing, Nicole!
This makes a LOT- there are only 2 of us and we will be eating it for a week. Super good and easy to make, we will be adding this to our recipes for the future! We opted out of the cilantro (we have the soap genes) and it was still flavorful.
Delicious! I would recommend twice the amount of chicken, at least 4 chicken breasts. The flavors were a hit with the whole family!
Wonderful. I made it with green enchilada sauce and added onions and then stuck it in a casserole dish with bacon bits and put in the oven to crisp on top..yummy!
Wow. This was so YUMMO. I had two kids go back for 2nds and 3rds AFTER dessert. I added a bunch of chopped green onions that I needed to use up. Just threw them in with the chicken (rotisserie) and cilantro. I’d make this again without the chicken too. The flavor is great! I did have to add a bit of milk at the end to loosen it up because it got a bit too thick. I’ve made a bunch of SLN’s recipes and I’m always left happy.