Gluten-Free Chicken Enchilada Mac & Cheese
Published Apr 21, 2026
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Creamy, Cheesy Comfort with a Kick
This is what happens when two comfort food favorites come together—and honestly, I don’t know why I didn’t start making this sooner.
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Mac and cheese is already a go-to in my kitchen, but when you add bold enchilada flavor, tender chicken, and just the right amount of spice? It turns into something completely next level.
This gluten-free chicken enchilada mac and cheese is creamy, cheesy, a little smoky, and packed with flavor. It’s the kind of meal that feels cozy and indulgent, but still easy enough for a weeknight.
Why You’ll Love This Recipe
This is one of those recipes that checks all the boxes:
- Gluten-free and family-friendly
- Rich, creamy, and full of bold flavor
- Uses simple, easy-to-find ingredients
- Perfect for weeknight dinners or casual gatherings
- Great way to use up leftover chicken
It’s comfort food, with a fun twist.
What Makes This Mac & Cheese So Good
Let’s talk about what sets this apart from your typical mac and cheese.
Instead of a classic cheese sauce, this one starts with enchilada sauce and cream, creating a base that’s:
- Creamy
- Slightly smoky
- Just a little spicy
Add in shredded chicken and melty cheese, and you’ve got a dish that’s hearty, satisfying, and full of flavor in every bite.
It’s like mac and cheese meets enchiladas, and somehow it just works.
What You’ll Need
Here’s everything that goes into this cozy, flavor-packed dish:
For the mac & cheese:
- Gluten-free pasta shells
- Cooked shredded chicken (rotisserie works great)
- Hatch Red Enchilada Sauce
- Heavy cream
- Ground cumin
- Shredded cheese (use your favorite blend)
- Salt and pepper
For serving:
- Fresh cilantro
How It Comes Together
This is one of those recipes that comes together quickly, which is always a win.
Start by cooking your pasta just shy of done, this helps it hold up once it’s mixed into the sauce.
Then, the magic happens in one pot. The enchilada sauce, cream, and cumin come together into this rich, flavorful base. Once the cheese melts in, it turns into a smooth, creamy sauce that’s hard not to taste-test a few times (I definitely do).
From there, it’s just a matter of stirring in the pasta and chicken and letting everything come together.
Finish it off with fresh cilantro, and you’re done.
Tips From My Kitchen
Undercook the pasta slightly
It will continue to soften in the sauce, so this keeps it from getting too soft.
Use freshly shredded cheese if you can
It melts more smoothly and gives you a creamier sauce.
Taste before serving
Depending on your enchilada sauce, you may want to adjust salt or spice.
Don’t skip the cilantro
It adds a fresh pop that balances the richness.
Easy Ways to Customize
This recipe is super adaptable depending on what you have or what you’re craving:
Make it spicier:
Add diced jalapeños or a pinch of chili flakes.
Use a different protein:
Try ground beef, turkey, or even black beans for a vegetarian option.
Lighten it up:
Swap part of the cream for milk (it will be slightly less rich but still delicious).
Add veggies:
Corn, bell peppers, or spinach would all work well here.
Yes! You can prepare it ahead and reheat gently on the stovetop or in the oven. Add a splash of milk or cream if needed.
Shells work especially well because they hold onto the sauce, but any sturdy gluten-free pasta will work.
You can, but the texture may change slightly. For best results, enjoy fresh or refrigerated.
It depends on your enchilada sauce. Most are mild to medium, but you can always adjust the heat.
You can experiment with dairy-free cream and cheese alternatives, though the texture and flavor will change.
A Little Note From My Kitchen
This is one of those recipes that feels like a little mash-up in the best way. It’s cozy, flavorful, and just different enough to keep things interesting.
And honestly, anything that turns a simple box of gluten-free pasta into something this comforting and crave-worthy? That’s always a win in my book.
For more recipes featuring Hatch products, try:
Gluten-Free Dumpling Enchiladas
Vegetarian Eggplant Enchiladas
Easy Corn and Green Chili Casserole
Gluten-free Chicken Enchilada Mac & Cheese
Ingredients
- Kosher or fine sea salt
- 1 pound gluten-free pasta shells
- 3 cups shredded cooked chicken
- 1 (15-ounce) can Hatch Organic Red Enchilada Sauce
- 1 ½ cups heavy cream
- 1 teaspoon ground cumin
- 2 cups shredded cheese of choice
- Freshly ground black pepper
- Chopped cilantro, to garnish
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta for 1 minute less than the package directions say. Drain.
- In a large pot, combine the enchilada sauce, cream, and cumin and heat, whisking often, over medium heat until it begins to bubble. Reduce heat to medium-low and add the cheese. Stir until the cheese is fully melted and smooth. Stir in the cooked pasta and chicken. Season to taste with salt and pepper if needed.
- Serve garnished with cilantro if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
