Chicken Enchilada Pasta

Chicken Enchilada Pasta

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe


Shredded Beef Tacos

Shredded Beef Tacos – Fast and easy to make beef tacos

Chicken and Tomatoes

Chicken and Tomatoes

Buffalo Chicken

Easy buffalo chicken recipe made in the slow cooker, delicious buffalo flavor and easy chicken meal

Cook Time 7 hrs
Temp Low
Yield Serves 6-8

Two of our favorite things: Mexican food and pasta, all in one fabulous recipe! Your family is sure to be asking for this dish many times over. Enjoy!


  • 4 boneless, skinless chicken breasts
  • 2 heaping Tablespoons minced garlic
  • 1 heaping Tablespoon cumin
  • 1 medium sweet onion, diced
  • 1 large red bell pepper, diced
  • 2 (10 oz.) cans mild green chili enchilada sauce
  • 1 (10 oz.) can medium red enchilada sauce
  • 1 (4 oz.) can diced green chiles
  • 1 (16 oz.) package rigatoni pasta, uncooked
  • 1 cup sour cream
  • 1 cup shredded cheese, your choice
  • 1 cup shredded cheese, your choice (optional)
  • sliced avocado (optional)
  • green onions, diced (optional)
  • black olives, sliced (optional)
  • 1 large tomato, diced (optional)
  • sour cream (optional)


  1. Step One

    Place the chicken breasts in the slow cooker, and season with garlic and cumin. Add onion, bell pepper, both enchilada sauces, and green chilies. Stir well. Cook on LOW for 6 hours or HIGH for 3. Add uncooked pasta, sour cream, and shredded cheese. Cook on HIGH for 1 more hour or until pasta is tender. Top with optional toppings of your choice.

Crockin' Reviews Add Review
  1. Sarah

    Your review has been submitted and should appear on the site shortly.

    I have a question – do you shred or cut up the chicken before serving?

Leave a Review

You must be logged in to post a comment.