Queso Chicken Mac n Cheese

255 mins
Serves 10
facebook.com

Directions

  1. 1Dice onions and peppers and toss them in the oven to roast.
  2. 2Dice onions and peppers and toss them in the oven to roast.
  3. 3Dice onions and peppers and toss them in the oven to roast.
  4. 4Add diced chicken, red enchilada sauce, green chilies, garlic purée, fire roasted tomatoes, and seasonings to a slow cooker.
  5. 5Add diced chicken, red enchilada sauce, green chilies, garlic purée, fire roasted tomatoes, and seasonings to a slow cooker.
  6. 6Add diced chicken, red enchilada sauce, green chilies, garlic purée, fire roasted tomatoes, and seasonings to a slow cooker.
  7. 7Add roasted vegetables and cook according to the instructions shown on the screen.
  8. 8Add roasted vegetables and cook according to the instructions shown on the screen.
  9. 9Add roasted vegetables and cook according to the instructions shown on the screen.
  10. 10Once chicken is done cooking, pour over half cooked pasta (shells are recommended).
  11. 11Once chicken is done cooking, pour over half cooked pasta (shells are recommended).
  12. 12Once chicken is done cooking, pour over half cooked pasta (shells are recommended).
  13. 13Pour over the blended cheese sauce and add chopped cilantro (optional).
  14. 14Pour over the blended cheese sauce and add chopped cilantro (optional).
  15. 15Pour over the blended cheese sauce and add chopped cilantro (optional).
  16. 16Mix until well combined.
  17. 17Mix until well combined.
  18. 18Mix until well combined.
  19. 19Cover and let it sit for 15-20 minutes to let the sauce thicken.
  20. 20Cover and let it sit for 15-20 minutes to let the sauce thicken.
  21. 21Cover and let it sit for 15-20 minutes to let the sauce thicken.

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 yellow bell peppers
  • 2 yellow bell peppers
  • 2 yellow 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 cream cheese
  • 100 g cream cheese
  • 100 g 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 milk
  • 120 g milk
  • 120 g milk
  • 0 cilantro
  • 0 cilantro
  • 0 cilantro

Equipment

ovenslow cooker