Queso Chicken Mac n Cheese

210 mins
Serves 10
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Directions

  1. 1Dice onions and peppers and toss them in the oven to roast.
  2. 2Dice onions and peppers and toss them in the oven to roast.
  3. 3Dice onions and peppers and toss them in the oven to roast.
  4. 4Add diced chicken, red enchilada sauce, green chilies, garlic puree, fire roasted tomatoes, and seasonings to a slow cooker.
  5. 5Add diced chicken, red enchilada sauce, green chilies, garlic puree, fire roasted tomatoes, and seasonings to a slow cooker.
  6. 6Add diced chicken, red enchilada sauce, green chilies, garlic puree, fire roasted tomatoes, and seasonings to a slow cooker.
  7. 7Add the roasted vegetables to the slow cooker and cook based on the instructions shown on the screen.
  8. 8Add the roasted vegetables to the slow cooker and cook based on the instructions shown on the screen.
  9. 9Add the roasted vegetables to the slow cooker and cook based on the instructions shown on the screen.
  10. 10Once the chicken is done cooking, pour over half-cooked pasta shells.
  11. 11Once the chicken is done cooking, pour over half-cooked pasta shells.
  12. 12Once the chicken is done cooking, pour over half-cooked pasta shells.
  13. 13Pour over the blended cheese sauce.
  14. 14Pour over the blended cheese sauce.
  15. 15Pour over the blended cheese sauce.
  16. 16Add chopped cilantro (optional).
  17. 17Add chopped cilantro (optional).
  18. 18Add chopped cilantro (optional).
  19. 19Mix until well combined.
  20. 20Mix until well combined.
  21. 21Mix until well combined.
  22. 22Cover and cook for another 15-20 minutes to let the sauce thicken and fully absorb.
  23. 23Cover and cook for another 15-20 minutes to let the sauce thicken and fully absorb.
  24. 24Cover and cook for another 15-20 minutes to let the sauce thicken and fully absorb.

Ingredients

  • 32 oz chicken breast
  • 32 oz chicken breast
  • 32 oz chicken breast
  • 120 g red enchilada sauce
  • 120 g red enchilada sauce
  • 120 g red enchilada sauce
  • 80 g green chiles
  • 80 g green chiles
  • 80 g green chiles
  • 14 oz fire roasted tomatoes
  • 14 oz fire roasted tomatoes
  • 14 oz fire roasted tomatoes
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 tsp cayenne
  • 0.5 tsp cayenne
  • 0.5 tsp cayenne
  • 2 yellow bell peppers
  • 2 yellow bell peppers
  • 2 yellow bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 1 onion
  • 1 onion
  • 1 onion
  • 672 g pasta
  • 672 g pasta
  • 672 g pasta
  • 800 g cottage cheese
  • 800 g cottage cheese
  • 800 g cottage cheese
  • 100 g cream cheese
  • 100 g cream cheese
  • 100 g cream cheese
  • 150 g extra sharp cheddar cheese
  • 150 g extra sharp cheddar cheese
  • 150 g extra sharp cheddar cheese
  • 30 g cheddar powder
  • 30 g cheddar powder
  • 30 g cheddar powder
  • 120 g milk
  • 120 g milk
  • 120 g milk
  • 0 cilantro
  • 0 cilantro
  • 0 cilantro

Equipment

ovenslow cooker