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One-Pot Chicken Enchilada Mac and Cheese

Have some leftover chicken that you don't know what to do with? Transform it into a cheesy and comforting one-pot dinner sensation. Garnish with your favorite enchilada toppings if desired.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4733.4 kcal

Equipment

  • 1 Large stockpot or Dutch oven For cooking pasta and combining all ingredients in a single vessel.
  • 1 Whisk Essential for creating a smooth, lump-free cheese sauce.
  • 1 Colander For efficiently draining the cooked macaroni.
  • 1 Spatula or wooden spoon For stirring ingredients and gently combining the macaroni and chicken.

Ingredients
  

Main

  • 16 ounces elbow macaroni
  • 1 10 ounce can red enchilada sauce
  • 1 cup half-and-half
  • 1 4 ounce can chopped green chilies
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups shredded pepperjack cheese
  • 2 cups cubed cooked chicken
  • ¼ cup chopped cilantro

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

Notes

To achieve a truly cohesive and velvety cheese sauce, ensure you add the shredded cheeses slowly, whisking continuously over low heat. Overheating can cause the sauce to break and become oily. For an enhanced flavor profile, consider adding a pinch of smoked paprika or ground cumin to the sauce base, which will deepen the 'enchilada' character. A squeeze of fresh lime juice at the very end, just before serving, will brighten the dish and cut through the richness. Remember to cook the macaroni to a true al dente stage, as it will continue to absorb liquid in the sauce, preventing it from becoming mushy. Garnish with a dollop of Mexican crema, sliced pickled jalapeños, or crumbled cotija cheese for added texture and a burst of flavor.