Creamy Chicken Enchilada Mac & Cheese: A Flavorful Fusion for Beginner Cooks
🌮🧀 Say hello to your new comfort food obsession! This creamy chicken enchilada mac & cheese brings spicy, cheesy, and savory flavors together in one dreamy bite. Perfect for beginners craving a bold twist on a classic! 🍗🌶️🍝
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 16 ounces large pasta shells – These will be the base of your dish. Large shells are great because they hold the sauce inside, making every bite flavorful.
- 2 cups cooked chicken, cubed – You can use any cooked chicken for this recipe. Grilled chicken works well, but if you’re short on time, rotisserie chicken or leftover chicken will do just fine.
- 2 cups pepper jack cheese, shredded – This cheese adds a little spice and creaminess to the dish.
- 2 cups sharp cheddar cheese, shredded – Sharp cheddar provides a tangy flavor that balances the richness of the sauce.
- 4 ounces cream cheese – Cream cheese adds a luscious, creamy texture to the sauce that makes it rich and indulgent.
- 1/4 cup parmesan cheese, grated – Parmesan gives a nice salty, umami kick to the sauce, enhancing the overall flavor.
- 1/2 cup milk – Milk helps to thin the sauce to the perfect consistency, making it smooth and velvety.
- 1/2 cup sour cream – This ingredient adds a tangy flavor that complements the enchilada sauce and balances out the richness of the cheeses.
- 10-ounce can enchilada sauce – The star of the dish! Enchilada sauce brings in a smoky, spicy, and flavorful base that ties everything together.
- Salt and pepper, to taste – These are essential for seasoning the dish. Don’t be afraid to add a little extra salt if you’re a fan of bold flavors.
Instructions
- Prepare the Chicken: Start by cutting your cooked chicken into small cubes. If you don’t have pre-cooked chicken on hand, you can grill or bake chicken breasts, or use leftover chicken. You can also opt for rotisserie chicken, which saves time and adds a great flavor to the dish. The chicken can be seasoned with a little salt and pepper if you prefer a bit more flavor, but it will also absorb plenty of taste from the enchilada sauce later on.
- Cook the Pasta: In a large pot, bring water to a boil and cook the pasta shells according to the package directions. Be sure to cook them until they’re al dente, which means they should still have a little bite to them. Once cooked, drain the pasta and set it aside in a strainer.
- Make the Sauce: Using the same pot, add the cream cheese, milk, pepper jack cheese, sharp cheddar cheese, parmesan cheese, sour cream, and enchilada sauce. Stir everything over medium heat until the cream cheese melts and all the cheeses blend into a smooth, creamy sauce. This step should take about 5-7 minutes. Be sure to stir continuously to avoid burning or sticking. The sauce will thicken as the cheeses melt and combine with the milk and sour cream.
- Combine the Ingredients: Once the sauce has come together, add the cooked pasta and cubed chicken to the pot. Stir everything gently to coat the pasta and chicken with the cheesy, spicy sauce. Make sure everything is well combined and that the pasta is fully coated with the sauce. Taste the mixture and season with salt and pepper as needed.
- Serve or Reheat: At this point, you can either serve the dish immediately or, if you prefer, you can cover it and reheat it in the oven for a few minutes before serving. The creamy sauce will hold up well and keep everything nice and warm.
Notes
- Avoid Overcooking the Pasta: When cooking pasta, be sure to follow the directions on the package and taste it just before draining. Overcooked pasta can turn mushy and won’t hold up well in the sauce. Al dente pasta is ideal because it will absorb the sauce without falling apart.
- Chicken Substitution: If you’re not a fan of chicken or want to mix things up, ground beef or shredded beef also works well in this dish. You can season the beef with taco seasoning or chili powder to complement the enchilada sauce.
- Cheese Tips: Shredding your own cheese is always the best option because pre-shredded cheese contains anti-caking agents that can affect the texture of your sauce. However, if you’re short on time, pre-shredded cheese will still work fine.
- Adjusting Spice Level: If you’re worried about the spice level, you can use a mild enchilada sauce or add a little less pepper jack cheese. On the other hand, if you enjoy a bit more heat, try adding some chopped jalapeños or a pinch of chili powder.
- Reheating Tips: If you have leftovers, reheat them in the microwave or on the stove. You might need to add a splash of milk to loosen the sauce since it can thicken as it cools. Stir occasionally to ensure it heats evenly.