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Chicken Enchilada Mac and Cheese

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner
Chicken Enchilada Mac and Cheese
Ingredients
  • 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
  • 1/4 cup chopped cilantro
Instructions
1
Boil water in a large container and add salt, then bring the water to a rolling boil.
2
Cook elbow macaroni in the boiling water, stirring occasionally and checking its texture, until it still has some bite but is tender, approximately 8 minutes.
3
Remove the macaroni from the water and set it aside for further use.
4
Heat a saucepan over medium heat and combine enchilada sauce, half-and-half, and green chiles.
5
Allow the mixture to warm up gradually over 5 to 10 minutes, stirring occasionally.
6
Gradually add Cheddar cheese and pepperjack cheese to the saucepan while continuously whisking until they melt, about 5 minutes.
7
Add cooked macaroni back to the saucepan and stir until combined with the cheese mixture, then add chicken and cilantro.
8
Mix everything together thoroughly and heat it up until the chicken is cooked through, approximately 5 minutes more.