Queso Chicken Mac N Cheese

Serves 10
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Directions

  1. 1Dice some onions and peppers and put them on a baking sheet.
  2. 2Dice some onions and peppers and put them on a baking sheet.
  3. 3Dice some onions and peppers and put them on a baking sheet.
  4. 4Bake at 400 for 20-25 minutes.
  5. 5Bake at 400 for 20-25 minutes.
  6. 6Bake at 400 for 20-25 minutes.
  7. 7Add diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes and the seasoning blend.
  8. 8Add diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes and the seasoning blend.
  9. 9Add diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes and the seasoning blend.
  10. 10Add in your roasted vegetables.
  11. 11Add in your roasted vegetables.
  12. 12Add in your roasted vegetables.
  13. 13Cook on high for 2-3 hours or low for 3-4 hours.
  14. 14Cook on high for 2-3 hours or low for 3-4 hours.
  15. 15Cook on high for 2-3 hours or low for 3-4 hours.
  16. 16Pour over half cooked pasta.
  17. 17Pour over half cooked pasta.
  18. 18Pour over half cooked pasta.
  19. 19Pour over blended cheese sauce.
  20. 20Pour over blended cheese sauce.
  21. 21Pour over blended cheese sauce.
  22. 22Add optional chopped cilantro.
  23. 23Add optional chopped cilantro.
  24. 24Add optional chopped cilantro.
  25. 25Mix until combined.
  26. 26Mix until combined.
  27. 27Mix until combined.
  28. 28Cover that for another 15 to 20 minutes, let that sauce thicken and fully absorb.
  29. 29Cover that for another 15 to 20 minutes, let that sauce thicken and fully absorb.
  30. 30Cover that for another 15 to 20 minutes, let that 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
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 14 oz fire roasted tomatoes
  • 14 oz fire roasted tomatoes
  • 14 oz fire roasted tomatoes
  • 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, cooked to 50%
  • 672 g pasta, cooked to 50%
  • 672 g pasta, cooked to 50%
  • 800 g 2% cottage cheese
  • 800 g 2% cottage cheese
  • 800 g 2% 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
  • 120 g red enchilada sauce
  • 120 g red enchilada sauce
  • 120 g red enchilada sauce
  • 150 g milk
  • 150 g milk
  • 150 g milk
  • chopped cilantro
  • chopped cilantro
  • chopped cilantro

Equipment

slower cookeroven

Tips

  • Use extra sharp cheddar cheese for the best flavor.