Queso Chicken Mac n Cheese

Serves 10
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Directions

  1. 1Dice the onions and peppers, then bake at 400 for 20-25 minutes.
  2. 2Dice the onions and peppers, then bake at 400 for 20-25 minutes.
  3. 3Dice the onions and peppers, then bake at 400 for 20-25 minutes.
  4. 4Add diced chicken breast to the slow cooker.
  5. 5Add diced chicken breast to the slow cooker.
  6. 6Add diced chicken breast to the slow cooker.
  7. 7Add red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and seasonings.
  8. 8Add red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and seasonings.
  9. 9Add red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and seasonings.
  10. 10Add in your roasted vegetables.
  11. 11Add in your roasted vegetables.
  12. 12Add in your roasted vegetables.
  13. 13Cook on high for 2-3 hours or low for 3-4 hours.
  14. 14Cook on high for 2-3 hours or low for 3-4 hours.
  15. 15Cook on high for 2-3 hours or low for 3-4 hours.
  16. 16Pour in half-cooked pasta shells.
  17. 17Pour in half-cooked pasta shells.
  18. 18Pour in half-cooked pasta shells.
  19. 19Pour over the blended cheese sauce.
  20. 20Pour over the blended cheese sauce.
  21. 21Pour over the blended cheese sauce.
  22. 22Add chopped cilantro.
  23. 23Add chopped cilantro.
  24. 24Add chopped cilantro.
  25. 25Mix all the ingredients together.
  26. 26Mix all the ingredients together.
  27. 27Mix all the ingredients together.
  28. 28Cover for another 15-20 minutes until the sauce thickens.
  29. 29Cover for another 15-20 minutes until the sauce thickens.
  30. 30Cover for another 15-20 minutes until the sauce thickens.

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 fire roasted tomatoes
  • 14 oz fire roasted tomatoes
  • 14 oz 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
  • 672 g pasta
  • 672 g pasta
  • 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
  • chopped cilantro
  • chopped cilantro
  • chopped cilantro

Equipment

Slow cookerOven

Tips

  • Use extra sharp full fat cheese for best flavor.