Directions
- 1Dice onions and peppers. Toss them in the oven to roast at 400°F for 20-25 minutes.
- 2Add diced chicken to a slow cooker. Then add red enchilada sauce, green chilies, garlic puree, and fire-roasted tomatoes.
- 3Add onion powder, salt, black pepper, and cayenne to the slow cooker.
- 4Add the roasted vegetables to the slow cooker and cook according to the instructions shown on screen: High: 2-3 hours, Low: 3-4 hours.
- 5Once chicken is done, pour in half-cooked pasta shells.
- 6Pour the blended queso sauce over the pasta and chicken mixture. Make sure to use extra sharp cheddar cheese for the best flavor. The recipe for the queso sauce is shown on screen.
- 7Add chopped cilantro, mix until it looks well combined, then cover and let it sit for 15-20 minutes to allow the sauce to thicken.
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
- 150 g milk
- 2 tablespoons cilantro
Equipment
slow cookerbaking sheetoven
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