Chicken Verde Pepper Jack Mac & Cheese
Pepper jack mac and cheese with chicken verde is Tex Mex heaven in a rich creamy casserole. It delivers the same bold, zippy flavors you love in chicken verde enchiladas but with only 6 ingredients, and half the work! It is a must-have family favorite, 30 minute meal!
Servings: 8
Calories: 478kcal
Ingredients
- 2-3 cups chopped rotisserie chicken
- 2 cups elbow macaroni noodles
- 1 10 oz can green enchilada sauce
- 1 4 oz can chopped green chiles
- 3/4 cup sour cream
- 8 oz pepper jack cheese, shredded
Instructions
- Cook the pasta to al dente, according to the package instructions. Immediately drain and run under cold water to stop cooking.
- To a large skillet, add the chicken, enchilada sauce, and chiles. Stir everything together until evenly combined and bring the mixture to a simmer. Continue cooking, stirring occasionally, for 8-10 minutes.
- Remove the skillet from heat, and stir in the sour cream until evenly combined. Stir in half the cheese, just until completely melted and the mixture's smooth.
- Lightly spray a 9x13 baking dish with non stick cooking spray. Pour the chicken mixture into the prepared dish. Add the chicken mixture evenly out over top and use a spatula to stir it all together and spread it out evenly.
- Sprinkle the remaining cheese evenly out overtop. Bake at 350 degrees for 15 minutes, or until the cheese has begun to turn golden brown.
- Remove from the oven, and let the casserole rest for 2 minutes before serving.
Notes
- Want it spicy? Add a can of diced jalapenos or use spicy enchilada sauce.
- You could substitute half of the pepper jack cheese for cheddar if you'd like.
- Don't skip letting the mac and cheese rest. It helps the casserole stay together.
Nutrition
Calories: 478kcal | Carbohydrates: 48g | Protein: 30g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 778mg | Potassium: 66mg | Fiber: 2g | Sugar: 3g | Vitamin A: 607IU | Vitamin C: 6mg | Calcium: 238mg | Iron: 1mg