Slow Cooker Chicken Enchilada Pasta 🍝

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=XeujawhJt6Y

SLOW COOKER CHICKEN ENCHILADA PASTA • SEE THE RECIPE BELOW👇👇👇 • If you love the flavor of enchiladas then you will LOVE this pasta recipe. • PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/... • RECIPE: • INGREDIENTS: • 1.5 lbs. boneless skinless chicken breasts • 1 Tbsp. chili powder • 1/2 tsp. ground cumin • 1 tsp. salt • 1/4 tsp. pepper • 1/2 tsp. oregano • 28 oz. can red enchilada sauce • 4 oz. fire roasted green chiles • 1 cup diced green onions divided • Wait to add until the end: • 16 oz. dried rotini noodles cooked according to package directions, do not over cook. • 8 oz. sharp cheddar cheese grated (this is about 2 cups) • 1 cup sour cream plus more for serving • SLOW COOKER SIZE: 6-quart or larger • INSTRUCTIONS: • Add the chicken to the slow cooker. • Sprinkle over the salt, pepper, chili powder, cumin and oregano. • Add the green chiles and half of the green onions on top of the chicken. Save the remaining green onions for serving. • Pour over the enchilda sauce. • Place the lid on the slow cooker. • Cook on HIGH for 4 hours or on low for 6-8 hours. • When the cooking time is near done, cook your rotini noodles on the stovetop according to package directions. Do not overcook. • When the cooking time is done, shred the chicken with two forks. Stir the sour cream into the sauce. • Drain the noodles and add them to the pasta. Stir. Sprinkle over the cheese, place the lid back on the slow cooker and let the cheese melt. This will take about 10 minutes. • Serve each serving with a dollop of sour cream and a sprinkle of green onions. • FAN MAIL: • The Magical Slow Cooker • Sarah Olson • PO BOX 70586 • Springfield, OR 97475 • #enchilada #slowcooker

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