Chicken Fajita Mac and Cheese

Chicken Fajita Mac and Cheese might be just the American recipe you are searching for. For $1.44 per serving, you get a main course that serves 8. One portion of this dish contains approximately 23g of protein, 23g of fat, and a total of 450 calories. 209 people have made this recipe and would make it again. It is brought to you by Annie's Eats. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up paprika, butter, cayenne pepper, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 73%. If you like this recipe, you might also like recipes such as Chicken Fajita Mac and Cheese, Chicken Fajita Grilled Cheese, and 21 Day Fix Broccoli Mac & Cheese (AKA the perfect Mac & Cheese).

Servings: 8

 

Ingredients:

3 bell peppers (multiple colors), seeded and thinly sliced

2 tbsp. butter

Dash of cayenne pepper

1 tsp. cumin

3 cloves garlic, minced

1 (4 oz.) can diced green chiles

1 tbsp. olive oil

½ tsp. paprika

12 oz. pasta shapes, such as rotini

6 oz. shredded pepper jack cheese*

Salt and pepper, to taste

6 oz. shredded sharp cheddar cheese*

2 boneless, skinless chicken breasts, diced

½ cup sour cream

1 small to medium yellow onion, thinly sliced

Equipment:

baking pan

oven

pot

frying pan

bowl

Cooking instruction summary:

Preheat the oven to 400 F. Butter a 2 quart baking dish. Bring a large pot of water to boil. Cook pasta according to the package directions just until al dente. Drain well.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken, cumin, paprika, and cayenne to the skillet and cook, stirring occasionally, until the chicken is just cooked through and no longer pink. Season with salt and pepper to taste. Remove the chicken to a large bowl; set aside.In the same skillet, melt the butter. Add the sliced peppers and onion to the pan and saut until tender, about 5 minutes. Mix in the garlic and green chiles and saut about 2 minutes more. Remove from the heat and transfer the veggie mixture to the bowl with the chicken. Add the sour cream and shredded cheeses to the bowl along with the pasta. Mix everything together until well combined. Transfer to the prepared baking dish.Bake for 15 minutes until slightly browned and bubbling. Let cool briefly before serving.*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.

 

Step by step:


1. Preheat the oven to 400 F. Butter a 2 quart baking dish. Bring a large pot of water to boil. Cook pasta according to the package directions just until al dente.

2. Drain well.Meanwhile, heat the oil in a large skillet over medium-high heat.

3. Add the chicken, cumin, paprika, and cayenne to the skillet and cook, stirring occasionally, until the chicken is just cooked through and no longer pink. Season with salt and pepper to taste.

4. Remove the chicken to a large bowl; set aside.In the same skillet, melt the butter.

5. Add the sliced peppers and onion to the pan and saut until tender, about 5 minutes.

6. Mix in the garlic and green chiles and saut about 2 minutes more.

7. Remove from the heat and transfer the veggie mixture to the bowl with the chicken.

8. Add the sour cream and shredded cheeses to the bowl along with the pasta.

9. Mix everything together until well combined.

10. Transfer to the prepared baking dish.

11. Bake for 15 minutes until slightly browned and bubbling.

12. Let cool briefly before serving.*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.


Nutrition Information:

Quickview
449k Calories
23g Protein
22g Total Fat
38g Carbs
13% Health Score
Limit These
Calories
449k
22%

Fat
22g
35%

  Saturated Fat
12g
79%

Carbohydrates
38g
13%

  Sugar
4g
5%

Cholesterol
74mg
25%

Sodium
562mg
24%

Get Enough Of These
Protein
23g
46%

Vitamin C
60mg
73%

Selenium
42µg
61%

Vitamin A
2040IU
41%

Phosphorus
379mg
38%

Calcium
350mg
35%

Manganese
0.5mg
25%

Vitamin B6
0.48mg
24%

Vitamin B3
4mg
21%

Vitamin B2
0.29mg
17%

Zinc
2mg
15%

Magnesium
51mg
13%

Fiber
3g
12%

Potassium
385mg
11%

Folate
40µg
10%

Vitamin B5
0.94mg
9%

Vitamin E
1mg
9%

Copper
0.17mg
8%

Iron
1mg
8%

Vitamin B12
0.46µg
8%

Vitamin B1
0.11mg
7%

Vitamin K
5µg
5%

Vitamin D
0.39µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

You can cook an egg on a sidewalk at 158°F (70°C).

Food Joke

What fish make the best sandwich? A peanut butter and jellyfish.

Popular Recipes
Beef Carrot Stew

Afrolems

Sprinkle Ice Cream Pie with Rice Krispie Crust

Rachel Cooks

Rhubarb-Blueberry Crumble

Taste of Home

Ginger Beef and Asparagus Stir-Fry

The Lemon Bowl

Strawberry Pretzel Dessert

Olgas Flavor Factory