One-Pot Chicken Enchilada Mac and Cheese

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes. Drain and set aside.

Combine enchilada sauce half-and-half and green chiles in the same pot over medium heat and cook until warm 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through about 5 minutes more.