Mexican Italian Pasta & Chicken (Crockpot)

The Best infusion of Mexican & Italian flavors.

Course: Crockpot, Main Course, Main Dish

Cuisine: American, Italian, Mexican

Author: Catherine's Plates

3-5 boneless, skinless chicken breasts
2 (10oz) cans mild red enchilada sauce
1 (4oz) can diced green chilies
1 (14oz) can kernel corn, drained
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 (8oz) block cream cheese, cut into cubes
1 (16oz) box uncooked penne pasta
1 (8oz) pkg italian blend shredded cheese
1 (8oz) pkg fiesta or mexican blend shredded cheese
garnishes to serve: sour cream, green onions, cilantro, olives, or other taco toppings

Spray a 6 quart crockpot/slow cooker with non-stick cooking spray.
To the prepared crockpot add 2 enchilada sauce, diced green chilies, corn. Season with chili powder, oregano, ground cumin, onion powder, garlic powder, salt & pepper. Stir well to combine.
Take chicken and submerge into mixture in crockpot. Place cubes of cream cheese all over the chicken in crockpot.
Place lid on and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through and tender.
Remove cooked chicken and shred or chop chicken into bite size pieces. Place chicken back into crockpot.
Cook pasta per directions on back of package, drain and add to cooked chicken in crockpot. Sprinkle in italian & the mexican cheese. Stir to combine. Serve up with favorite taco toppings.