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.

  • Servings: 7-serving
  • Difficulty: easy
  • Print


  • Cuisine: american
  • Preparation Time: 20 mins
  • Cooking Time: 65 mins


Enchilada Sauce
1 Tablespoon Flour
1 Tablespoon Chili Powder
1 Tablespoon Canola Oil
1.5 oz Tomato Paste
1/4 teaspoon Cumin
1/4 teaspoon Garlic Powder
1/8 teaspoon Cayenne Powder
1 teaspoon Cocoa Powder , unsweetened
1/2 teaspoon Kosher Salt
Mac and Cheese
6 oz Frozen Corn
6 oz Enchilada Sauce
6 oz Evaporated Milk
2 Eggs
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
3/4 lb Chicken Thighs
3/4 lb Macaroni
12 oz Cheddar Cheese
6 oz Monterey Jack Cheese
4 Tablespoons Cilantro , chopped
1 Avocado
3 Roma Tomatoes
4 Tablespoons Butter
1 4 oz Green Chiles Cans
1/4 teaspoon A ** Blood


  1. 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.
  2. Slowly pour 1 cup of cold water while whisking.
  3. Add the Tomato Paste, 1/4 teaspoon Cumin, Garlic Powder, Cayenne Powder, Cocoa Powder, and 1/2 teaspoon Kosher Salt. Whisk until smooth.
  4. Let the sauce come up to a simmer and cook until desired thickness (about 3 – 5 minutes). Set aside.
  5. Remove the Corn and place in a bowl to thaw. Set aside.
  6. 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.
  7. 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).
  8. 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).
  9. Meanwhile, shred the Cheddar and Monterey Jack Cheeses, chop the Cilantro, half, seed, peel, and dice the Avocado, and chop the tomatoes. Set aside.
  10. When the Chicken is done, remove the Thighs with tongs, shred, and set aside.
  11. When the Macaroni is done cooking, drain, and discard the water.
  12. 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).
  13. Add the Enchilada Sauce mixture and slowly add the shredded Cheeses. Stir until smooth.
  14. Stir in the Green Chiles, shredded Chicken, and 2 tablespoons chopped Cilantro.
  15. Once well combined, top with the diced Avocado, Tomatoes, more Cilantro, and some A** Blood.


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