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CHICKEN VERDE PEPPER JACK MAC & CHEESE in a white baking dish
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4.84 from 6 votes

Chicken Verde Pepper Jack Mac & Cheese

A rich & creamy casserole, featuring the flavors of your favorite chicken verde enchiladas, but in an easy 6 ingredient, 30 minute meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American

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

recipe adapted from The How To Mom