Queso Chicken Mac n Cheese

48 mins
Serves 1
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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 chiles, garlic purée, and fire-roasted tomatoes to the slow cooker.
  5. 5Add diced chicken, red enchilada sauce, green chiles, garlic purée, and fire-roasted tomatoes to the slow cooker.
  6. 6Add diced chicken, red enchilada sauce, green chiles, garlic purée, and fire-roasted tomatoes to the slow cooker.
  7. 7Add onion powder, salt, black pepper, and cayenne.
  8. 8Add onion powder, salt, black pepper, and cayenne.
  9. 9Add onion powder, salt, black pepper, and cayenne.
  10. 10Add roasted vegetables and cook on high for 2-3 hours or low for 3-4 hours.
  11. 11Add roasted vegetables and cook on high for 2-3 hours or low for 3-4 hours.
  12. 12Add roasted vegetables and cook on high for 2-3 hours or low for 3-4 hours.
  13. 13Once the chicken is cooked, pour in half-cooked pasta shells.
  14. 14Once the chicken is cooked, pour in half-cooked pasta shells.
  15. 15Once the chicken is cooked, pour in half-cooked pasta shells.
  16. 16Pour blended queso sauce over the pasta and chicken mixture.
  17. 17Pour blended queso sauce over the pasta and chicken mixture.
  18. 18Pour blended queso sauce over the pasta and chicken mixture.
  19. 19Add chopped cilantro (optional).
  20. 20Add chopped cilantro (optional).
  21. 21Add chopped cilantro (optional).
  22. 22Mix until well combined.
  23. 23Mix until well combined.
  24. 24Mix until well combined.
  25. 25Cover and cook for another 15-20 minutes to allow the sauce to thicken and fully absorb.
  26. 26Cover and cook for another 15-20 minutes to allow the sauce to thicken and fully absorb.
  27. 27Cover and cook for another 15-20 minutes to allow the sauce to 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 orange bell peppers
  • 2 orange bell peppers
  • 2 orange 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
  • 150 g milk
  • 150 g milk
  • 150 g milk
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro

Equipment

slow cookerovenbaking sheet