Servings: 8 people
Equipment
- 1 Crockpot
Ingredients
- 1 lb chicken breast
- 1/2 tsp each salt and pepper
- 1 tsp each cumin, chili powder, dried cilantro
- 1/4 tsp cayenne
- 10 oz can enchilada sauce
- 10 oz can Rotel diced tomatoes and green chilies
- 1 chopped onion
- 1 tbsp minced garlic
- 8 oz cream cheese
- 2 cups Colby Jack cheese
- 16 oz Cellentani pasta
- Fresh Cilantro
Instructions
- Spray a crockpot with cooking spray and add one pound of chicken breasts. Add one can of Rotel and one can on enchilada sauce.
- Season with salt, pepper, cumin, chili powder, dried cilantro, and cayenne. You could also use a taco seasoning packet instead of these seasonings if you like that. Add the chopped onion and minced garlic.
- Cook on low for 4-6 hours. Remove chicken from the crockpot and cut into cubes. Add it back to the crockpot with one block of cream cheese and 2 cups of Colby Jack cheese. Let sit for about 15 minutes or until cheese is melted.
- Cook pasta according to the directions on the box. Add 16 oz cooked pasta to the crockpot. Stir well. Top with fresh cilantro and serve! Enjoy!
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