Crockpot Chicken Enchilada Pasta: Easy, Comforting Weeknight Meal
This Crockpot Chicken Enchilada Pasta is the perfect easy and comforting weeknight meal, packed with flavor and just the right amount of spice.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-free
Ingredients
Scale
- 1 pound chicken breast
- 1 can enchilada sauce
- 2 cups pasta (any type)
- 1 cup shredded cheese
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Place the chicken breast in the crockpot.
- Pour the enchilada sauce over the chicken.
- Add the black beans, corn, cumin, and chili powder.
- Cook on low for 6-8 hours or high for 3-4 hours.
- 30 minutes before serving, stir in the pasta and cheese.
- Serve warm.
Notes
- For a spicier dish, add diced jalapeños.
- Save leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Crockpot Chicken Enchilada Pasta, easy meals, weeknight meals, crockpot recipes