Directions
- 1Add diced chicken to the crockpot.
- 2Pour red enchilada sauce over the chicken.
- 3Add green chiles.
- 4Squeeze in garlic purée.
- 5Add fire roasted tomatoes.
- 6Add onion powder, salt, black pepper, and cayenne.
- 7Add roasted vegetables.
- 8Mix all ingredients in the crockpot.
- 9Set the crockpot to cook on high for 2-3 hours or low for 3-4 hours.
- 10Once the chicken is done cooking, pour over half-cooked pasta.
- 11Stir the pasta with the chicken mixture.
- 12Prepare the blended queso sauce with cottage cheese, cream cheese, sharp cheddar, cheddar powder, red enchilada sauce, and milk.
- 13Pour the blended cheese sauce over the pasta and chicken in the crockpot.
- 14Mix all ingredients together until well combined.
- 15Cover and cook for another 15-20 minutes to allow the sauce to thicken.
Ingredients
- 32 oz chicken breast
- 120 g red enchilada sauce
- 80 g green chiles
- 2 tablespoons garlic purée
- 14 oz fire roasted tomatoes
- 2 tsp onion powder
- 1 tablespoon salt
- 1 tsp black pepper
- 0.5 tsp cayenne
- roasted vegetables
- 672 g pasta
- 800 g 2% cottage cheese
- 100 g 1/3 fat cream cheese
- 150 g extra sharp cheddar cheese
- 30 g cheddar powder
- 120 g red enchilada sauce
- 150 g milk
Equipment
crockpotspoonfood processor
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