Queso Chicken Mac n’ Cheese
From McGough's Recipes
Per serving (makes 10) | |
---|---|
540 | Calories |
46g | Protein |
62g | Carbs |
13g | Fat |
Ingredients
- 32oz chicken breast
- 120g red enchilada sauce
- 80g of green chiles (3 tablespoons)
- 14oz (400g) can of fire roasted tomatoes
- 2 tablespoons garlic purée
- 2 tsp onion powder
- 1 tablespoon salt
- 1 tsp black pepper
- 1/2 tsp cayenne
- 2 orange bell peppers
- 2 red bell peppers
- 1 onion Diced/Roasted
High: 2-3 hours Low: 3-4 hours
672g pasta, cooked to 50% (Aka, cook for half the time shown on the box)
Blended queso sauce
- 800g 2% cottage cheese
- 100g 1/3 fat cream cheese
- 150g extra sharp cheddar cheese*
- 30g cheddar powder
- 120g red enchilada sauce
- 150g milk
- Salt & pepper to taste
- use extra sharp full fat cheese for best flavor - macros shown at top of caption are based on Tillamook extra sharp cheddar
Optional: chopped cilantro
Cover on high for 15-20 minutes
Notes
Allocate to 10 equal sized containers - store in the freezer (they’ll last for several months frozen) - microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce