Queso Chicken Mac N Cheese

Serves 10
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Directions

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

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 cottage cheese
  • 800 g cottage cheese
  • 800 g cottage cheese
  • 100 g fat cream cheese
  • 100 g fat cream cheese
  • 100 g 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 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.
Queso Chicken Mac N Cheese | Clip Recipe