One-Pot Chicken Enchilada Mac and Cheese

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 582 Calories

Ingredients

• 1 cup half-and-half
• 2 cups shredded sharp Cheddar cheese
• 16 ounces elbow macaroni
• 1 (10 ounce) can red enchilada sauce
• 2 cups cubed cooked chicken
• 1 (4 ounce) can chopped green chilies
• ¼ cup chopped cilantro
• 2 cups shredded pepperjack cheese

Recipe Instructions

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.