Cheesy Enchilada Chicken Pasta

Ingredients

• 1344g (48oz) chicken breast
• 784g (28oz) red enchilada sauce
• 392g (14oz) fire roasted tomatoes
• 420g (15oz) tomatillo salsa
• 2 taco seasoning packets
• 3 bell peppers
• 1 red onion
• 900g (32oz) 2% cottage cheese
• 120g (4oz) extra sharp cheddar
• 240g (1 cup) milk
• 4 slices American cheese
• Salt/pepper to taste
• 896g (32oz) pasta

Instructions

1. Preheat the oven and prepare a high-sided sheet pan.
2. Add diced bell peppers and onions to the pan, season with salt and olive oil, and roast in the oven.
3. Once roasted, add the chicken breast on top of the veggies.
4. Pour the red enchilada sauce, tomatillo salsa, fire-roasted tomatoes, and taco seasoning over the chicken.
5. Cover and return to the oven to cook.
6. After cooking, shred or finely chop the chicken and mix it back into the sauce.
7. Pour the blended cheese sauce over the chicken mixture and mix well.
8. Add slightly undercooked pasta in rounds, mixing until combined.
9. Top with mozzarella cheese or cheese of choice.
10. Broil until browned and enjoy.