Directions
- 1Dice onions and peppers and toss them in the oven to roast.
- 2Add diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and seasonings to the slow cooker.
- 3Add the roasted vegetables.
- 4Cook on high for 2-3 hours or low for 3-4 hours.
- 5Once the chicken is done cooking, pour over half-cooked pasta.
- 6Pour over the blended cheese sauce.
- 7Add chopped cilantro (optional).
- 8Mix until well combined.
- 9Cover and cook on high for 15-20 more minutes to let the sauce thicken and fully absorb.
Ingredients
- 32 oz chicken breast
- 120 g red enchilada sauce
- 80 g green chiles
- 14 oz fire roasted tomatoes
- 2 tablespoons garlic purée
- 2 tsp onion powder
- 1 tablespoon salt
- 1 tsp black pepper
- 0.5 tsp cayenne
- 2 yellow bell peppers
- 2 red bell peppers
- 1 onion
- 672 g pasta
- 800 g cottage cheese
- 100 g cream cheese
- 150 g extra sharp cheddar cheese
- 30 g cheddar powder
- 150 g milk
- 0 cilantro
Equipment
slow cookerovenbaking sheet
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