My hubby’s favorite thing to eat used to be pasta. I’ve never seen anyone who loved (or ate) spaghetti or lasagna as much as him. Upon child 1, 2, and 3’s arrival, came three more pasta lovers. Me? Not so much. Somehow, my hubby’s tastes have changed so that Mexican food now ranks #1 with pasta as a close second. So while blog reading, when I saw a recipe for enchilada chicken pasta, I just had to go for it.
Of course, I can’t ever follow a recipe. Tweak this, a little more of that… and voila! A new recipe that works for my simplicity level and my family’s tastes. This was one of those recipes.
Last week, I shared my 3-Ingredient Slow Cooker Enchilada Chicken recipe. I adore it… so easy, so delicious, and easy to use for a variety of entrees. This recipe is one of those entrees! Once the chicken is cooked, preparing the pasta took only a matter of minutes. Stir it together and serve! And the leftovers were just as good as the freshly cooked entree!
- 4 boneless skinless chicken breasts
- 1 Tbsp. taco seasoning
- 2 - 10 oz. cans enchilada sauce
- 1 box pasta (your choice)
- 1 cup Mexican cheese, divided
- 1/4 cup green onions
- Place chicken in slow cooker.
- Measure out 3 oz. of enchilada sauce over the top and pour over chicken.
- Add taco seasoning.
- Cook on high for 4 hours or low for 6 hours.
- Once chicken is cooked through, using two forks, pull chicken apart until it is finely shredded.
- About 15 minutes before chicken is finished cooking, prepare pasta according to directions on the box.
- In a large bowl or pan, mix chicken, pasta, 3/4 cup Mexican cheese, and remaining enchilada sauce.
- Sprinkle the top with remaining cheese and green onions.