Queso Chicken Mac n’ Cheese

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