Queso Chicken Mac n' Cheese

Name: Queso Chicken Mac n' Cheese
Total time: 240 min
Yield: 10 servings
Cuisine: American
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

Serves 10

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Queso Chicken Mac n' Cheese

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Serves 10

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.

Queso Chicken Mac n' Cheese

Queso Chicken Mac n' Cheese

Directions

Ingredients

Equipment

Tips

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