Enchilada Mac and Cheese
The name says it all! This recipe is a mashup of two of your favorite childhood meals. Doesn’t get much better. Are you ready for this?!
The idea for this recipe came to me while I was making yet another batch of my superstar CASHEW QUESO and also pondering what do to with an extra box of pasta and can of black beans in the pantry. Dare I…. mix them all together?
Well I did dare, and was so happy with the results! I also added in some chicken, tomato, bell pepper, and fresh baby spinach (for good measure).
To take this dish NEXT LEVEL, I sprinkled some goat cheddar and enchilada sauce on top, and then baked in the oven until it was perfectly melty 😍.
And voila! The most amazing one-dish dinner was born. And then I made it three more times within the span of just a couple weeks. It’s really good!
This dinner is perfect for:
- Families
- Couples
- Singles
- Kids
- Teenagers
- Adults
- Adults who act like kids
- Everyone!
This dish is also EXCELLENT for leftovers! It reheats really well in the oven or even the microwave.
Quick shoutout to Thrive Market for carrying one of the BEST gluten-free pastas out there! This one is my personal fave: Thrive Market Brand Organic Brown Rice, Quinoa, and Cauliflower Fusilli. It’s got a great bite and great flavor. Not mushy whatsoever!
Ok enough with the talk… let’s get to the recipe!
Chicken Enchilada Mac & Cheese
Ingredients
- 1 lb chicken thighs
- 3 Tbsp taco seasoning
- 1 cup creamy cashew queso – recipe linked below approx. 1/2 recipe
- 8 oz gluten free pasta
- 8 oz cherry tomatoes sliced in half
- 1 red bell pepper diced
- 1 can black beans drained and rinsed
- 2-3 cups fresh baby spinach ripped into smaller pieces
- 1 cup shredded cheese I used goat cheddar
- ½ cup enchilada sauce such as siete brand
Instructions
- Make the chicken: coat chicken thighs in taco seasoning and some cooking fat (I used avocado oil). Place in the instant pot and cook on the Poultry setting for 8 minutes. Let cool and slice into bite-sized pieces.Alternatively, cook the chicken on the stovetop or bake in the oven. You could even buy a rotisserie chicken!
- Make the queso: you will just need half a recipe, but I'm sure you won't have any trouble using up the rest 😉.
- Preheat oven to 400F
- Make the pasta: cook according to package directions, drain, and then rinse again in cold water. This last step is really important to keep the GF pasta from getting mushy!
- Combine all ingredients [EXCEPT ½ cup goat cheese and enchilada] sauce in a large bowl.
- Transfer to a baking dish, like a 9×13 Pyrex or a few glass food storage containers (if you're meal prepping!).
- Sprinkle the remaining cheese on top and drizzle the enchilada sauce on top as well.
- Bake until the cheese is melty and browned to perfection 😍. About 15 minutes.
- Eat up!! Store any leftovers in the fridge and reheat in the oven or microwave.
Notes
I really hope you love this recipe! If you make it, let me know in the comments below 🙂.
💚Katy