Directions
- 1Dice onions and peppers and toss them in the oven to roast at 400°F for 20-25 minutes.
- 2Add diced chicken to the slow cooker.
- 3Add red enchilada sauce, green chiles, garlic puree, and fire roasted tomatoes to the slow cooker.
- 4Add onion powder, salt, black pepper, and cayenne to the slow cooker.
- 5Add roasted vegetables to the slow cooker and cook on high for 2-3 hours or low for 3-4 hours.
- 6Once chicken is done, pour in half-cooked pasta shells.
- 7Pour the blended cheese sauce over the pasta and chicken.
- 8Add chopped cilantro.
- 9Mix until well combined.
- 10Cover and cook for another 15-20 minutes to allow the sauce to thicken and the pasta to fully absorb.
Ingredients
- 32 oz chicken breast
- 120 g red enchilada sauce
- 80 g green chiles
- 14 oz fire roasted tomatoes
- 2 tablespoons garlic puree
- 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
- 672 g pasta
- 800 g cottage cheese
- 100 g cream cheese
- 150 g extra sharp cheddar cheese
- 30 g cheddar powder
- 120 g red enchilada sauce
- 150 g milk
- 2 tablespoons cilantro
Equipment
slow cookerbaking sheetoven
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