Queso Chicken Mac n’ Cheese

48 mins
Serves 10
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Directions

  1. 1Dice onions and peppers and toss them in the oven to roast at 400°F for 20-25 minutes.
  2. 2Add diced chicken to the slow cooker.
  3. 3Add red enchilada sauce, green chiles, garlic puree, and fire roasted tomatoes to the slow cooker.
  4. 4Add onion powder, salt, black pepper, and cayenne to the slow cooker.
  5. 5Add roasted vegetables to the slow cooker and cook on high for 2-3 hours or low for 3-4 hours.
  6. 6Once chicken is done, pour in half-cooked pasta shells.
  7. 7Pour the blended cheese sauce over the pasta and chicken.
  8. 8Add chopped cilantro.
  9. 9Mix until well combined.
  10. 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