Chicken Enchilada Mac and Cheese

Chicken Enchilada Mac and Cheese

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "Mac and Cheese" and my second theme was "Cheese"... well that's easy to combine. But I have made Mac and Cheese many times before so I decided to change it a little bit. Enchilada sauce, pasta, and cheese. This has all the makings to be delicious... and too be honest, it was pretty damn good. Not the best Mac and Cheese I have had but definitely a nice change.
This makes a little bit too much Enchilada Sauce so just weigh out the correct amount before cooking.
As with most Mac and Cheese, I like it to top it with A** Blood which is a hot chili powder I make out of ghost chilies but you could use any sort of spice.



  1. 1 Tablespoon Flour
  2. 1 Tablespoon Chili Powder
  3. 1 Tablespoon Canola Oil
  4. 1.5 oz Tomato Paste
  5. 1/4 teaspoon Cumin
  6. 1/4 teaspoon Garlic Powder
  7. 1/8 teaspoon Cayenne Powder
  8. 1 teaspoon Cocoa Powder , unsweetened
  9. 1/2 teaspoon Kosher Salt
  10. 6 oz Corn Frozen
  11. 6 oz Enchilada Sauce
  12. 6 oz Milk Evaporated
  13. 2 Eggs
  14. 1 teaspoon Kosher Salt
  15. 1/2 teaspoon Black Pepper Freshly Ground
  16. 1/2 teaspoon Chili Powder
  17. 1/2 teaspoon Cumin
  18. 3/4 lb Chicken Thighs
  19. 3/4 lb Macaroni
  20. 12 oz Cheddar Cheese
  21. 6 oz Monterey Jack Cheese
  22. 4 Tablespoons Cilantro , chopped
  23. 1 Avocado
  24. 3 Tomatoes Roma
  25. 4 Tablespoons Butter
  26. 1 4 oz Chiles Green Cans
  27. 1/4 teaspoon Blood A **


65 mins
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    Start by making the Enchilada Sauce; in a small pot combine the Flour, 1 tablespoon Chili Powder, and Canola Oil. Heat over medium heat until it starts to bubble (about 1 - 3 minutes. Whisk and cook the paste for about 2 minutes.

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    Slowly pour 1 cup of cold water while whisking.

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    Add the Tomato Paste, 1/4 teaspoon Cumin, Garlic Powder, Cayenne Powder, Cocoa Powder, and 1/2 teaspoon Kosher Salt. Whisk until smooth.

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    Let the sauce come up to a simmer and cook until desired thickness (about 3 - 5 minutes). Set aside.

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    Remove the Corn and place in a bowl to thaw. Set aside.

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    In a medium bowl, whisk the Enchilada Sauce, Evaporated Milk, Eggs, 1 teaspoon Kosher Salt, 1/2 teaspoon Freshly Ground Black Pepper (about 10 cranks), 1/2 teaspoon Chili Powder, and 1/2 teaspoon Cumin until well combined. Set aside.

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    In a medium pot, bring some salted water to a boil. Add the Chicken Thighs and cook until done (about 40 minutes for bone-in thighs).

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    Meanwhile, in a large pot, bring water to a boil. Add the Macaroni and cook to al dente per package instructions (about 8 - 10 minutes).

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    Meanwhile, shred the Cheddar and Monterey Jack Cheeses, chop the Cilantro, half, seed, peel, and dice the Avocado, and chop the tomatoes. Set aside.

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    When the Chicken is done, remove the Thighs with tongs, shred, and set aside.

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    When the Macaroni is done cooking, drain, and discard the water.

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    Return the Macaroni to the pot, as well as the Butter and thawed Corn. Turn the heat on low and stir until the Butter has melted (about 1 - 2 minutes).

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    Add the Enchilada Sauce mixture and slowly add the shredded Cheeses. Stir until smooth.

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    Stir in the Green Chiles, shredded Chicken, and 2 tablespoons chopped Cilantro.

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    Once well combined, top with the diced Avocado, Tomatoes, more Cilantro, and some A** Blood.

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