Chicken Enchilada Pasta

4 boneless, skinless chicken breasts

1 envelope of taco seasoning

2 cups freshly grated Cheddar cheese (I found that the fine grate worked better for melting)

2 cups freshly grated Monterey Jack.

1 large can enchilada sauce 19oz. (mild) Depending on how hot you want it, you could use hot.

One box Penne pasta


I put my chicken in the crock pot with the taco seasoning and about a cup of water. I let that cook most of the day. You can cook the chicken any way you’d like, just make sure to use the taco seasoning with it. Take the cooked chicken out, cut it up and place it back in the crock pot.

Add the enchilada sauce and all the cheese. Allow a couple of hours to melt.

Boil pasta when it’s close to eating time, add to chicken and cheese mixture.

Optional toppings; You could add in anything you think may taste good. Fresh tomatoes, black olives, sour cream, etc.


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8 Responses to Chicken Enchilada Pasta

  1. Joy says:

    This looks really good. Is that green an avocado?

    • Nikki says:

      It is. I grabbed this photo from Google. By the time I thought to post this recipe, this was a left over and it didn’t look as good! It was very tasty, though. Jason liked it, and that says a lot! lol

  2. Joseph says:

    Lindsay is making this right now!! I can hardly wait!!!

  3. Tammi Crowther says:

    Made it for my family today, it was a big hit with my husband and three kids. Even my five year old loved it. We topped it with olives and sour cream, but next time may try some green onion and fresh tomatoes too. Thanks for a great recipe.

  4. Joy says:

    This sounds pretty much like it’s a hit.

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