Serves 10
Directions
- 1Dice the onions and peppers, then bake at 400 for 20-25 minutes.
- 2Add diced chicken breast to the slow cooker.
- 3Add red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and seasonings.
- 4Add in your roasted vegetables.
- 5Cook on high for 2-3 hours or low for 3-4 hours.
- 6Pour in half-cooked pasta shells.
- 7Pour over the blended cheese sauce.
- 8Add chopped cilantro.
- 9Mix all the ingredients together.
- 10Cover for another 15-20 minutes until the sauce thickens.
Ingredients
- 32 oz chicken breast
- 120 g red enchilada sauce
- 80 g green chiles
- 14 oz 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
- 672 g pasta
- 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
- chopped cilantro
Equipment
Slow cookerOven
Tips
- Use extra sharp full fat cheese for best flavor.
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