Instructions
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Preheat oven to 350°. Dice the bell peppers and onion, spread on a greased baking sheet, and roast 30–40 minutes.
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Combine roasted vegetables with chicken, enchilada sauce, green chiles, fire-roasted tomatoes, garlic, onion powder, salt, pepper, and cayenne in a slow cooker. Cook on low 3–4 hours.
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Cook shell pasta for half the time shown on the box. Blend together the queso sauce ingredients (cottage cheese, cream cheese, cheddar, enchilada sauce, milk) until smooth.
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Add the par-cooked pasta and blended queso sauce to the slow cooker with the chicken and vegetables. Cook on high 15–20 minutes until pasta is tender.
💡 Notes