Nutrition Facts for Chicken helper chicken enchilada copycat

Chicken Helper Chicken Enchilada Copycat

Recreate a comforting family favorite at home with this Chicken Helper Chicken Enchilada Copycat recipe! This one-pan wonder combines tender chunks of seasoned chicken, perfectly cooked pasta, and a creamy, cheesy sauce infused with bold enchilada flavors for a Tex-Mex-inspired twist on a classic. Using simple pantry staples like red enchilada sauce, chicken broth, and a blend of spices, this dish comes together in just 35 minutes, making it an ideal weeknight dinner. Topped with melted cheddar cheese and optional fresh cilantro for extra flair, it’s hearty, flavorful, and sure to be a hit. Whether you're looking for an easy dinner idea or something to wow the whole family, this homemade version delivers all the comfort without the box.

Nutriscore Rating: 68/100
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Image of Chicken Helper Chicken Enchilada Copycat
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Servings: 4

Ingredients

  • 1 pound Boneless, skinless chicken breast
  • 2 tablespoons Vegetable oil
  • 2 cups Elbow macaroni (or small pasta of choice)
  • 3 cups Chicken broth
  • 1 cup Enchilada sauce (red)
  • 0.5 cup Heavy cream
  • 1.5 cups Cheddar cheese, shredded
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 0.5 teaspoon Paprika
  • 0.5 teaspoon Chili powder
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 2 tablespoons Fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

Heat the vegetable oil in a large skillet or sauté pan over medium heat.

Step 3

Add the chicken to the skillet and season with garlic powder, onion powder, paprika, chili powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through.

Step 4

Remove the cooked chicken from the skillet and set aside.

Step 5

In the same skillet, add the elbow macaroni, chicken broth, and enchilada sauce. Bring the mixture to a boil over high heat.

Step 6

Once boiling, reduce the heat to low and cover the skillet. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

Step 7

Stir in the cooked chicken, heavy cream, and 1 cup of the shredded cheddar cheese. Cook for an additional 2-3 minutes over low heat until the cheese has melted and the mixture is creamy.

Step 8

Taste and adjust seasoning as needed.

Step 9

Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top. Cover the skillet and let it sit for 2-3 minutes off the heat to allow the cheese to melt.

Step 10

Garnish with fresh cilantro if desired and serve warm.

Nutrition Facts

Serving size (1967.0g)
Amount per serving % Daily Value*
Calories 3043.5
Total Fat 144.1g 0%
Saturated Fat 69.8g 0%
Polyunsaturated Fat 16.8g
Cholesterol 685.6mg 0%
Sodium 5539.6mg 0%
Total Carbohydrate 199.7g 0%
Dietary Fiber 13.0g 0%
Total Sugars 11.8g
Protein 226.2g 0%
Vitamin D 58.7IU 0%
Calcium 1414.9mg 0%
Iron 13.0mg 0%
Potassium 2717.5mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%
Protein: 30.2%
Carbs: 26.6%