Queso Chicken Mac n’ Cheese

48 mins
Serves 10
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Directions

  1. 1Dice onions and peppers and toss in the oven to roast at 400° for 20-25 minutes.
  2. 2Add diced chicken to the slow cooker.
  3. 3Add red enchilada sauce, green chilies, garlic purée, fire roasted tomatoes, onion powder, salt, pepper, and cayenne to the slow cooker.
  4. 4Add the roasted vegetables to the slow cooker and cook on high for 2-3 hours or low for 3-4 hours.
  5. 5Once chicken is done cooking, pour in half-cooked pasta shells.
  6. 6Pour in the blended queso sauce and mix until it looks creamy.
  7. 7Cover and cook for another 15-20 minutes to let the sauce thicken and fully absorb.

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 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 cookerovenbaking sheet
Queso Chicken Mac n’ Cheese | Clip Recipe