Queso Chicken Mac n' Cheese
Directions
- 1Dice some onions and peppers and toss those in the oven to roast.
- 2Add diced chicken, red enchilada sauce, green chilies, garlic puree, fire roasted tomatoes, and the seasoning blend (onion powder, salt, black pepper, cayenne) to the slow cooker.
- 3Add in your roasted vegetables.
- 4Cook on High for 2-3 hours or on Low for 3-4 hours.
- 5Once the chicken's done cooking, pour over half cooked pasta (cooked to 50% of the time shown on the box), using shells if preferred.
- 6Pour over the blended cheese sauce (made from 800g 2% cottage cheese, 100g 1/3 fat cream cheese, 150g extra sharp cheddar cheese, 30g cheddar powder, 120g red enchilada sauce, 150g milk, salt & pepper to taste).
- 7Mix until combined.
- 8Cover for another 15 to 20 minutes to let the sauce thicken and fully absorb.
- 9Allocate to 10 equal sized containers.
- 10Store in the freezer (they’ll last for several months frozen).
- 11Microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce.
Ingredients
- 32 oz chicken breast
- 120 g red enchilada sauce
- 80 g green chiles
- 14 oz can of fire roasted tomatoes
- 2 tablespoons garlic purée
- 2 tsp onion powder
- 1 tablespoon salt
- 1 tsp black pepper
- 0.5 tsp cayenne
- 2 orange bell peppers
- 2 red bell peppers
- 1 onion Diced/Roasted
- 672 g pasta, cooked to 50%
- 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
- Salt & pepper
- chopped cilantro
Equipment
ovenslow cookercontainersmicrowave
Tips
- Use extra sharp cheddar cheese for the best flavor.
- Store in the freezer for several months.
- Add 2-3 tablespoons of milk when reheating for a creamier sauce.
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