Queso Chicken Mac n’ Cheese

Serves 10
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Directions

  1. 1Dice some onions and bell peppers.
  2. 2Dice some onions and bell peppers.
  3. 3Dice some onions and bell peppers.
  4. 4Toss the diced onions and bell peppers onto a baking sheet and bake at 400 degrees Fahrenheit for 20-25 minutes.
  5. 5Toss the diced onions and bell peppers onto a baking sheet and bake at 400 degrees Fahrenheit for 20-25 minutes.
  6. 6Toss the diced onions and bell peppers onto a baking sheet and bake at 400 degrees Fahrenheit for 20-25 minutes.
  7. 7Add diced chicken breast, red enchilada sauce, green chiles, garlic purée, fire-roasted tomatoes, onion powder, salt, black pepper, and cayenne to the slow cooker.
  8. 8Add diced chicken breast, red enchilada sauce, green chiles, garlic purée, fire-roasted tomatoes, onion powder, salt, black pepper, and cayenne to the slow cooker.
  9. 9Add diced chicken breast, red enchilada sauce, green chiles, garlic purée, fire-roasted tomatoes, onion powder, salt, black pepper, and cayenne to the slow cooker.
  10. 10Add the roasted vegetables to the slow cooker.
  11. 11Add the roasted vegetables to the slow cooker.
  12. 12Add the roasted vegetables to the slow cooker.
  13. 13Mix all the ingredients in the slow cooker.
  14. 14Mix all the ingredients in the slow cooker.
  15. 15Mix all the ingredients in the slow cooker.
  16. 16Cook on high for 2-3 hours or on low for 3-4 hours.
  17. 17Cook on high for 2-3 hours or on low for 3-4 hours.
  18. 18Cook on high for 2-3 hours or on low for 3-4 hours.
  19. 19Once the chicken is cooked, add half-cooked pasta to the slow cooker.
  20. 20Once the chicken is cooked, add half-cooked pasta to the slow cooker.
  21. 21Once the chicken is cooked, add half-cooked pasta to the slow cooker.
  22. 22Pour the blended queso sauce over the pasta and chicken. The sauce contains 2% cottage cheese, 1/3 fat cream cheese, extra sharp cheddar cheese, cheddar powder, red enchilada sauce, milk, salt, and pepper to taste.
  23. 23Pour the blended queso sauce over the pasta and chicken. The sauce contains 2% cottage cheese, 1/3 fat cream cheese, extra sharp cheddar cheese, cheddar powder, red enchilada sauce, milk, salt, and pepper to taste.
  24. 24Pour the blended queso sauce over the pasta and chicken. The sauce contains 2% cottage cheese, 1/3 fat cream cheese, extra sharp cheddar cheese, cheddar powder, red enchilada sauce, milk, salt, and pepper to taste.
  25. 25Add chopped cilantro (optional) to the slow cooker.
  26. 26Add chopped cilantro (optional) to the slow cooker.
  27. 27Add chopped cilantro (optional) to the slow cooker.
  28. 28Mix everything thoroughly until it looks combined.
  29. 29Mix everything thoroughly until it looks combined.
  30. 30Mix everything thoroughly until it looks combined.
  31. 31Cover the slow cooker again for another 15-20 minutes to allow the sauce to thicken and fully absorb.
  32. 32Cover the slow cooker again for another 15-20 minutes to allow the sauce to thicken and fully absorb.
  33. 33Cover the slow cooker again for another 15-20 minutes to allow the sauce to thicken and fully absorb.
  34. 34Serve and enjoy.
  35. 35Serve and enjoy.
  36. 36Serve and enjoy.

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
  • 1 onion
  • 1 onion
  • 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
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • chopped cilantro
  • chopped cilantro
  • chopped cilantro

Equipment

ovenslow cookerbaking sheet

Tips

  • Store frozen and reheat in the microwave for 4-5 minutes.
  • Add 2-3 tablespoons of milk when reheating for a creamier sauce.
  • Use extra sharp cheddar cheese for the best flavor.