Chicken Queso Mac N Cheese




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2 Red Bell Peppers

2 Orange Bell Peppers

1 Yellow Onion

32oz Chicken Breast (cubed)

250g Can of Red Enchilada Sauce

120g Can of Green Chiles

2Tbsp Minced Garlic

140oz Can of Fire Roasted Tomato

2Tsp of Onion Powder

1Tbsp Garlic Salt

1Tsp Pepper

1Tsp Cayenne Pepper

4Tbsp Flour

4Tbsp Butter

2Cups Milk

750g Block of Sharp Cheese

Half Box of Shell Pasta


1. Dice the Bell Peppers and Onion and spread onto parchment lined baking sheet. Bake at 400° for 25-35 minutes

2. Combine Roasted Vegetables, Chicken, Enchilada Sauce, Green Chiles, Tomatoes, and Spices into Crock Pot

2-3 Hours on high

3-4 Hours on low

3. 45 minutes before chicken is done, Remove Lid of Crockpot and start cheese and shells step. Shred your block of cheese.

4. Melt butter on medium/medium-low. Once melted whisk in flour and continously whisk until mixture starts to slightly brown. Pour in half of room temp milk and stir continuously until smooth, then pour in other half. Continue whisking on medium low until mixture thickens enough to coat back of spoon. Turn heat off and whisk in cheese one half at a time, making sure its smooth before adding second half.

5. Boil shells half of recommended time, combine cheese and shells into crock pot. Recover pot and cook for another 20min on low.

Then Enjoy


  • when roasting bell peppers, turn on oven fan and open window to not stink up the house




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