View source for Queso Chicken Mac n’ Cheese

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{| class="wikitable"
! colspan="2" | 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

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