ONE-POT CHICKEN ENCHILADA MAC AND CHEESE
Have some leftover chicken that you don't know what to do with? Transform it into a cheesy and comforting one-pot dinner sensation. Garnish with your favorite enchilada toppings if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 582.4 calories, Carbohydrate 47.9 g, Cholesterol 103.8 mg, Fat 29.7 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 16.3 g, Sodium 701 mg, Sugar 2.4 g
MEXICAN MAC-N-CHEESE
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
- Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
- Garnish with the cotija, jalapeno and cilantro. Serve immediately.
MEXICAN MAC AND CHEESE WITH CHICKEN
I love mexican food and this is the perfect mexican mac and cheese- complete with tender bites of chicken to make it a meal in itself.
Provided by stonecoldcrazy
Categories Chicken
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400ºF.
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.
- In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.
- Add chicken to pan.
- Stir in the adobo powder, flour, chili powder and cumin.
- Stir and cook until chicken is browned.
- Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.
- Stir in all of the cheese until melted.
- Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 1115.2, Fat 36.9, SaturatedFat 21.8, Cholesterol 159.6, Sodium 1521.5, Carbohydrate 132.2, Fiber 6.4, Sugar 8.9, Protein 61.2
MEXICAN MACARONI AND CHEESE
For a classic casserole with a little more grown-up taste, give our Test Kitchen's zesty macaroni and cheese a try.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
Nutrition Facts :
MEXICAN CHEESE AND SALSA CHICKEN
The flavors in this dish will hide the fact that it is so easy to make. All of your guests will enjoy this one!-Jan Cooper, Troy, Alabama
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 226 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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