Chicken Helper Chicken Enchilada Copycat
Recreate a comforting family favorite at home with this Chicken Helper Chicken Enchilada Copycat recipe! This one-pan wonder combines tender chunks of seasoned chicken, perfectly cooked pasta, and a creamy, cheesy sauce infused with bold enchilada flavors for a Tex-Mex-inspired twist on a classic. Using simple pantry staples like red enchilada sauce, chicken broth, and a blend of spices, this dish comes together in just 35 minutes, making it an ideal weeknight dinner. Topped with melted cheddar cheese and optional fresh cilantro for extra flair, it’s hearty, flavorful, and sure to be a hit. Whether you're looking for an easy dinner idea or something to wow the whole family, this homemade version delivers all the comfort without the box.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Vegetable oil
- 2 cups Elbow macaroni (or small pasta of choice)
- 3 cups Chicken broth
- 1 cup Enchilada sauce (red)
- 0.5 cup Heavy cream
- 1.5 cups Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Cut the chicken breast into bite-sized pieces.
Heat the vegetable oil in a large skillet or sauté pan over medium heat.
Add the chicken to the skillet and season with garlic powder, onion powder, paprika, chili powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through.
Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the elbow macaroni, chicken broth, and enchilada sauce. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the skillet. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Stir in the cooked chicken, heavy cream, and 1 cup of the shredded cheddar cheese. Cook for an additional 2-3 minutes over low heat until the cheese has melted and the mixture is creamy.
Taste and adjust seasoning as needed.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top. Cover the skillet and let it sit for 2-3 minutes off the heat to allow the cheese to melt.
Garnish with fresh cilantro if desired and serve warm.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 357 mg | 27% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
