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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.
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
Directions
Step 1
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.
Step 2
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.
Cook’s Note:
To reheat leftovers, add chicken broth a little at a time until desired consistency is reached.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 582 | |
| % Daily Value * | |
| Total Fat30g | 38% |
| Saturated Fat16g | 82% |
| Cholesterol104mg | 35% |
| Sodium701mg | 30% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber2g | 9% |
| Total Sugars2g | |
| Protein30g | |
| Vitamin C13mg | 64% |
| Calcium482mg | 37% |
| Iron3mg | 16% |
| Potassium371mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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