Tips & Tricks

• Shred chicken easily – Use two forks, or pop the chicken into a stand mixer with the paddle attachment for quick shredding.
• Cook pasta separately – Boil the pasta just until al dente before stirring it in; this prevents it from becoming mushy.
• Stir in the cheese slowly – Let the cream cheese soften into the sauce before adding shredded cheddar for the smoothest texture.
• Make it customizable – Set out toppings like avocado, jalapeños, or sour cream so everyone can dress theirs up.
• Use liners – Slow cooker liners make cleanup a breeze when cooking cheesy dishes.

Substitutions

• Chicken – Swap with boneless chicken thighs or even cooked rotisserie chicken added in at the end.
• Pasta – Penne, rotini, or shells work well if you don’t have cavatappi.
• Cheese – Monterey Jack, pepper jack, or a Mexican cheese blend can be used instead of cheddar.
• Enchilada sauce – Use homemade or green enchilada sauce for a flavor twist.
• Cream cheese – Substitute with sour cream or Greek yogurt for a tangier, lighter version.

Variations

• Spicy Kick – Add extra diced jalapeños, hot enchilada sauce, or chipotle peppers in adobo for more heat.
• Veggie Boost – Stir in black beans, zucchini, or bell peppers with the tomatoes and corn.
• Baked Version – Transfer everything to a casserole dish, sprinkle with cheese, and bake until bubbly for a baked enchilada pasta.
• Southwest Style – Add black beans and top with crushed tortilla chips for a Tex-Mex flair.
• Family-Friendly – Make it milder by using mild enchilada sauce and cheddar jack cheese.