ENCHILADA SLOW COOKER RECIPES

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SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA RECIPE ...



Slow-Cooker Cheesy Chicken Enchilada Pasta Recipe ... image

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.

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

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:

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

Nutrition Facts : Calories 460 , CarbohydrateContent 34 g, CholesterolContent 130 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 4 g, TransFatContent 1/2 g

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA RECIPE ...



Slow-Cooker Cheesy Chicken Enchilada Pasta Recipe ... image

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.

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

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:

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

Nutrition Facts : Calories 460 , CarbohydrateContent 34 g, CholesterolContent 130 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 4 g, TransFatContent 1/2 g

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