One Pot Meal #8: Chicken Enchilada Mac and Cheese

I hope you all had a great long weekend, I know I did! Today I am sharing another super simple and delicious one pot meal. These meals mean that, when you are done cooking and eating, there will only be one pot/pan/dish to clean. (They usually cook up pretty fast too!)

This recipe combines two of my absolute favorite foods, chicken enchiladas and macaroni and cheese! It is basically mac and cheese with the flavor of enchiladas – there is nothing that could go wrong with this combination.

Chicken Enchilada Mac and Cheese

Here is what you’ll need:

-About one pound of uncooked chicken, cubed. (I used a little more)
-A drizzle of olive oil
-Minced garlic
-Minced onion
-Paprika
-One 10oz can of red enchilada sauce
-About 1 pound of short cut pasta (i used just under a box of whole wheat shells)
-One and a half cups of water (chicken broth would be good too)
-One and a half cups of shredded cheese (cheddar or mexican blend is good)
-Half pint of whipping cream

What to do:

-Cook chicken with olive oil, coat with garlic, onion and paprika
-Add enchilada sauce, water and pasta
-Cook over medium-low until shells cooked (usually about 10-12 minutes)
-Right before the shells are done, add the whipping cream slowly
-Remove from heat, add one cup of the shredded cheese and stir until melted.
-Can top or add the extra half cup of cheese after.

Serve and enjoy!

This is whipped up in less than 25 minutes and oh so yummy! I wish I would’ve added some chopped up green peppers, jalepenos or green chiles! It would’ve been great with any of them. (You should try it with some!)