Ingredients
1
can (10 oz) Old El Paso™ mild enchilada sauce
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
package (20 oz) boneless skinless chicken thighs
1/2
cup chopped onion
3
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (8 oz) cream cheese, cubed, softened
2
cups shredded sharp Cheddar cheese (8 oz)
8
oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Preparation
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
