Chicken Enchilada Mac and Cheese
This dish combines creamy mac and cheese with bold enchilada flavors, featuring tender pasta and shredded chicken for a comforting meal.
Ingredients
Main Ingredients
- 1 pound medium pasta shells, cooked and drained
- 1 pound chicken, cooked and shredded Ensure chicken is well-cooked before shredding.
- 2 cups heavy whipping cream
- 1 can red enchilada sauce (10 ounce)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt Adjust seasoning as needed.
- 2 cups colby jack cheese, shredded Stick to the suggested amount for best results.
Instructions
Preparation
- Pour the heavy whipping cream and red enchilada sauce into a large pot or saucepan. Set the heat to medium, whisking often until the mixture warms up and begins to bubble slightly.
- Once bubbling, reduce the heat to medium-low to avoid scorching. Add the ground cumin and kosher salt, stirring until well combined.
- Slowly sprinkle in the colby jack cheese, stirring continuously until melted and the sauce is smooth.
- Fold in the cooked chicken and drained pasta shells until everything is well coated in the cheese sauce. Let the dish sit for a moment to meld flavors.
- Serve hot and enjoy immediately!
Notes
For extra flavor, consider serving with tortilla chips or garnish with fresh cilantro or green onions. Keep leftovers in an airtight container; they reheat beautifully.