I am always on the lookout for quick and easy recipes for dinner after work. This Green Chile Chicken Mac has proven to be one of my favorites! This 30-minute mac and cheese is so tasty you’ll have the whole family asking for seconds. Throw together a fresh garden salad and you have a complete meal in under an hour.
Cheesy Green Chile Mac

My family is originally from Southern Colorado where Pueblo Green Chile runs in our blood. Being transplanted to Texas the craving for Green Chile never goes away. When I found this Green Chile Enchilada Sauce by Las Palmas I knew it, mixed with the ground cumin would provide a delicious flavor. A flavor that was reminiscent of home 💗. The recipe calls for one pound of cooked, shredded chicken. I subbed a rotisserie chicken from my local grocer to make this recipe even faster. Other substitutions you could make would be subbing any type of pasta or perhaps a red enchilada sauce! Mix it up and see how it goes!

Mix in the cooked chicken and the cooked noodles.

Start off by mixing the heavy whipping cream, enchilada sauce and seasonings in a saucepan on medium heat. Whip the mixture often until the mixture begins to bubble.

Mix in the cooked chicken and the cooked noodles.

While waiting for the sauce to bubble (in between whipping) I shredded my chicken into small bite-sized pieces. 

Mix in the cooked chicken and the cooked noodles.

Once the sauce began to gently bubble I added the cheese 😍🤤. Slowly I stirred in the cheese until the sauce became smooth.

Mix in the cooked chicken and the cooked noodles.

Once the sauce was done it was time to mix it all together. I was so excited at how it all came out perfectly timed. The noodles were ready at the same time as the sauce – that rarely happens when I cook. 😜 #winning

Hope you enjoy this quick and easy Green Chile Chicken Mac!

 

What’s your go-to meal on a busy night? Let me know below!

xo,

Carolyn

 

Cheesy Green Chile Mac
5 from 1 vote
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Green Chile Chicken Mac


Total Time 30 minutes

Ingredients

  • 1 lb Medium Pasta Shells cooked and drained
  • 1 lb Chicken cooked and shredded
  • 2 cup Heavy Whipping Cream
  • 1 Can 10 oz green chile enchilada sauce
  • 1 tsp Ground Cumin
  • 1 tsp Kosher Salt
  • 2 cups Colby Jack Cheese shredded

Instructions

  1. In a stock pot get pasta going.
  2. In a large pot (or saucepan), heat cream, enchilada sauce, cumin and salt on medium heat.
  3. Whisking often, heat until mixture just begins to bubble.
  4. While sauce is heating shred your cooked chicken.
  5. Reduce heat to medium low and add in cheese. Stir until smooth. 

  6. Mix in the cooked chicken and the cooked noodles.

  7. Serve immediately.

 

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