Directions
- 1Dice onions and peppers and toss in the oven to roast at 400° for 20-25 minutes.
- 2Add diced chicken to the slow cooker.
- 3Add red enchilada sauce, green chilies, garlic purée, fire roasted tomatoes, onion powder, salt, pepper, and cayenne to the slow cooker.
- 4Add the roasted vegetables to the slow cooker and cook on high for 2-3 hours or low for 3-4 hours.
- 5Once chicken is done cooking, pour in half-cooked pasta shells.
- 6Pour in the blended queso sauce and mix until it looks creamy.
- 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
Related recipes
Tacos al Vapor o de Canasta
Mexican · Dinner
Chipotle Barbacoa
Mexican · Dinner
Crockpot Beans
Mexican · Dinner
Green Chicken Enchilada Soup
Mexican · Dinner
Taquitos Ahogados en Salsa Verde
Mexican · Dinner
Tamale Bowls
Mexican · Dinner
Beef Carnitas
Mexican · Dinner
Sheet Pan Mexican Street Corn Bowl
Mexican · Dinner
Crunchy Cheesey Chicken Tacos
Mexican · Dinner
Loaded Bacon Ranch Fries
Mexican · Dinner30m
Crispy Cheesy Beef Tacos
Mexican · Dinner
Crispy Cheesey Beef Tacos
Mexican · Dinner