Queso Chicken Mac n Cheese

250 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 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 roasted vegetables and cook based on instructions shown on screen.
  8. 8Add roasted vegetables and cook based on instructions shown on screen.
  9. 9Add roasted vegetables and cook based on instructions shown on screen.
  10. 10Once chicken is done cooking, pour over half-cooked pasta.
  11. 11Once chicken is done cooking, pour over half-cooked pasta.
  12. 12Once chicken is done cooking, pour over half-cooked pasta.
  13. 13Pour blended cheese sauce over the pasta and chicken mixture.
  14. 14Pour blended cheese sauce over the pasta and chicken mixture.
  15. 15Pour blended cheese sauce over the pasta and chicken mixture.
  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.
  23. 23Cover and cook for another 15–20 minutes to let the sauce thicken.
  24. 24Cover and cook for another 15–20 minutes to let the sauce thicken.

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
  • 120 g milk
  • 120 g milk
  • 120 g milk
  • 0 cilantro
  • 0 cilantro
  • 0 cilantro

Equipment

ovenslow cooker