One-Pot Chicken Enchilada Mac and Cheese recipe
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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
Nutrition Info
- 582.4 caloriescarbohydrate: 47.9 gcholesterol: 103.8 mgfat: 29.7 gfiber: 2.4 gprotein: 29.8 gsaturatedFat: 16.3 gservingSize: -sodium: 701 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions One-Pot Chicken Enchilada Mac and Cheese
Directions
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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.