Cook macaroni according to package directions, omitting salt and fat; drain. Sprinkle chicken with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add chicken to pan; sauté 3 minutes. Stir in chili powder, cumin, and minced garlic; cook 1 minute, stirring frequently. Add diced tomatoes and diced green chiles. Bring to a boil, and cook for 2 minutes. Combine milk and flour in a small bowl, stirring with a whisk. Gradually add milk mixture to pan, and cook 3 minutes or until slightly thickened, stirring frequently. Stir in cheese. Stir in macaroni, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook 1 minute or until thoroughly heated.
Added 1/2 onion with garlic and only had diced toms and rotel with Ched cheese and it was awesome.Plan to use this for my next baked spaghetti, and just shread the chicken after its browned.Fabulous, thanks!
I found this recipe only okay. I made it exactly as written, but I thought it needed more cheese. My batch also turned out quite watery. My husband liked it and ate two servings, and told me that he liked the combination of the chilis, chicken and tex mex cheese. My recommendation is to add more cheese when making this recipe.
Have been making all the chicken recipes from this issue, and they've been great. This one, just okay. It's not bad, but I think we really prefer a baked mac and cheese. I also used 2 whole fresh chiles. If I made this again, I'd probably follow another reviewer's advice and bake it for 10 minutes, maybe with a crumb topping.
Husband and I enjoyed this for dinner very much. Made some changes though. Used a box of whole wheat macaroni (instead of just 8 oz) because we like to have leftovers for lunch. Substitued 2 fresh whole green chiles instead of the canned diced chiles. Added more cheddar (I like very cheesy mac and cheese). After cooking in dutch oven, I transferred all the ingredients into a baking pan and sprinkled about 2-3 tbsp of pecorino romano grated cheese and topped it off with some crushed almonds. Put the pan into a pre-heated 350 degree oven and baked for 10 minutes (just to brown the top). This was soooo good!(Warning: the fresh green chiles made this dish very spicy - just the way we like it)
Very good - quick and easy with great flavor. Just the right amount of hotness to please everyone in my family. I made no changes other than adding additional chicken and more garlic to the chicken mix and adding salt to the water when I cooked the pasta.
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