Chicken Enchilada Macaroni

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Chicken Enchilada Macaroni recipe! This creative, pantry-friendly dish is packed with creamy, cheesy, and spicy flavors—perfect for family dinners with leftovers to spare.

Chicken Enchilada Macaroni

Ingredients

  • 2 frozen chicken breasts, thawed
  • 10 oz can of red enchilada sauce
  • 1 block (8 oz) cream cheese, softened
  • 1 green bell pepper, chopped
  • 1 lb elbow macaroni
  • 4 cups water (for boiling macaroni)
  • 1-2 Tbsp olive oil (for cooking chicken and peppers)
  • Salt and pepper, to taste
  • 1 packet taco seasoning (divided)
  • 1-2 cups shredded cheese (Mozzarella or any cheese you have on hand)

Instructions

Step 1: Season and Cook the Chicken

  1. Season the chicken breasts with half of the taco seasoning packet, salt, and pepper.
  2. Heat olive oil in a large frying pan over medium heat.
  3. Place the seasoned chicken breasts in the pan and cook for 6-8 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the pan and set aside to rest.

Step 2: Boil the Macaroni

  1. In a large pot, bring 4 cups of water to a boil, adding a pinch of salt.
  2. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and set aside.

Step 3: Shred the Chicken

  1. Shred the cooked chicken using two forks on a cutting board or plate, pulling the meat apart into bite-sized pieces.

Step 4: Sauté the Green Bell Pepper

  1. In the same pan where you cooked the chicken, add a bit more olive oil if needed.
  2. Add the chopped green bell pepper and sauté for about 3-4 minutes, until softened and slightly charred.

Step 5: Combine Chicken and Cream Cheese Mixture

  1. Add the shredded chicken back into the pan with the sautéed bell pepper.
  2. Stir in the block of cream cheese, allowing it to melt and blend with the chicken and pepper mixture. Stir until well combined and creamy.

Step 6: Combine with Enchilada Sauce and Macaroni

  1. Transfer the cream cheese, chicken, and bell pepper mixture to the pot where you cooked the macaroni.
  2. Pour in the red enchilada sauce and stir to coat the chicken mixture and pasta evenly. Season with additional salt, pepper, and the remaining taco seasoning to taste.

Step 7: Add Cheese and Broil (Optional)

  1. Preheat your broiler to high.
  2. Transfer the chicken enchilada macaroni to a baking dish and sprinkle the shredded cheese generously over the top.
  3. Place under the broiler for about 10 minutes, or until the cheese is bubbly and golden brown.

Step 8: Serve and Enjoy!

  • Let the dish cool slightly before serving.
  • Serve with your favorite toppings like chopped cilantro, a dollop of sour cream, or a sprinkle of green onions for an added burst of flavor.

Tips:

  • Adjust the spice level by using mild or spicy enchilada sauce, depending on your preference.
  • Add more veggies like corn or black beans for added texture and flavor.
  • Customize the cheese: Swap out mozzarella for cheddar, Monterey Jack, or any cheese that melts well.

This Chicken Enchilada Macaroni is a fun twist on classic comfort food with Tex-Mex flair—definitely worthy of a spot in your meal rotation!

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