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crockpot chicken enchilada pasta

Crockpot Chicken Enchilada Pasta: 7 Steps to Comforting Joy

A hearty and flavorful dish combining chicken, pasta, and enchilada sauce cooked in a crockpot.

  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup pasta
  • 1 can (10 oz) enchilada sauce
  • 1 cup chicken broth
  • 1 cup shredded cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Place shredded chicken in the crockpot.
  2. Add pasta, enchilada sauce, chicken broth, black beans, corn, cumin, garlic powder, salt, and pepper.
  3. Stir to combine all ingredients.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 15 minutes before serving, add shredded cheese on top and cover until melted.

Notes

  • Can substitute with ground turkey or beef.
  • Adjust spices to your taste.
  • Serve with tortillas or a salad.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Dish
  • Method: Crockpot
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: crockpot chicken enchilada pasta