1Dice some onions and peppers and toss those in the oven to roast.
2Dice some onions and peppers and toss those in the oven to roast.
3Dice some onions and peppers and toss those in the oven to roast.
4Add 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.
5Add 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.
6Add 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.
7Add in your roasted vegetables.
8Add in your roasted vegetables.
9Add in your roasted vegetables.
10Cook on High for 2-3 hours or on Low for 3-4 hours.
11Cook on High for 2-3 hours or on Low for 3-4 hours.
12Cook on High for 2-3 hours or on Low for 3-4 hours.
13Once the chicken's done cooking, pour over half cooked pasta (cooked to 50% of the time shown on the box), using shells if preferred.
14Once the chicken's done cooking, pour over half cooked pasta (cooked to 50% of the time shown on the box), using shells if preferred.
15Once the chicken's done cooking, pour over half cooked pasta (cooked to 50% of the time shown on the box), using shells if preferred.
16Pour 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).
17Pour 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).
18Pour 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).
19Mix until combined.
20Mix until combined.
21Mix until combined.
22Cover for another 15 to 20 minutes to let the sauce thicken and fully absorb.
23Cover for another 15 to 20 minutes to let the sauce thicken and fully absorb.
24Cover for another 15 to 20 minutes to let the sauce thicken and fully absorb.
25Allocate to 10 equal sized containers.
26Allocate to 10 equal sized containers.
27Allocate to 10 equal sized containers.
28Store in the freezer (they’ll last for several months frozen).
29Store in the freezer (they’ll last for several months frozen).
30Store in the freezer (they’ll last for several months frozen).
31Microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce.
32Microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce.
33Microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce.
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 can of fire roasted tomatoes
14 oz can of fire roasted tomatoes
14 oz can of 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 Diced/Roasted
1 onion Diced/Roasted
1 onion Diced/Roasted
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
Salt & pepper
Salt & pepper
Salt & pepper
chopped cilantro
chopped cilantro
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.