Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.
Cook's Note:
To reheat leftovers, add chicken broth a little at a time until desired consistency is reached.
Nutrition Facts (per serving)
| 582 | Calories |
| 30g | Fat |
| 48g | Carbs |
| 30g | Protein |
