Serves 10
Directions
- 1Dice onions and peppers and bake at 400 for 20-25 minutes.
- 2Add diced chicken, red enchilada sauce, green chiles, garlic puree, fire roasted tomatoes, and the seasoning blend to the slow cooker.
- 3Add in the roasted vegetables.
- 4Cook on high for 2-3 hours or low for 3-4 hours.
- 5Pour over half-cooked pasta.
- 6Pour over the blended cheese sauce.
- 7Add chopped cilantro.
- 8Mix well.
- 9Cover for another 15-20 minutes.
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 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 cooker
Tips
- Store the servings in the freezer and reheat in the microwave for ~4 minutes.
- Add 2-3 tablespoons of milk when reheating for creamier sauce.
- Use extra sharp full fat cheese for best flavor.
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