Queso Chicken Mac n Cheese

4 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, fire roasted tomatoes, and seasonings to the slow cooker.
  5. 5Add diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and seasonings to the slow cooker.
  6. 6Add diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and seasonings to the slow cooker.
  7. 7Add in your roasted vegetables and cook based on the instructions shown on screen.
  8. 8Add in your roasted vegetables and cook based on the instructions shown on screen.
  9. 9Add in your roasted vegetables and cook based on the instructions shown on screen.
  10. 10Once the chicken is done cooking, pour over half-cooked pasta.
  11. 11Once the chicken is done cooking, pour over half-cooked pasta.
  12. 12Once the chicken is done cooking, pour over half-cooked pasta.
  13. 13Pour over the blended cheese sauce shown on screen.
  14. 14Pour over the blended cheese sauce shown on screen.
  15. 15Pour over the blended cheese sauce shown on screen.
  16. 16Add chopped cilantro (optional).
  17. 17Add chopped cilantro (optional).
  18. 18Add chopped cilantro (optional).
  19. 19Give it a mix until it looks like this.
  20. 20Give it a mix until it looks like this.
  21. 21Give it a mix until it looks like this.
  22. 22Cover that for another 15 to 20 minutes to let the sauce thicken and fully absorb.
  23. 23Cover that for another 15 to 20 minutes to let the sauce thicken and fully absorb.
  24. 24Cover that for another 15 to 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 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 1/3 fat cream cheese
  • 100 g 1/3 fat cream cheese
  • 100 g 1/3 fat 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
  • 0 cilantro
  • 0 cilantro
  • 0 cilantro

Equipment

ovenslow cooker
Queso Chicken Mac n Cheese | Clip Recipe