Dice onions and bell peppers and roast in the oven at 400℉ for 20-25 minutes
Add diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and seasoning blend to slow cooker
Add roasted vegetables to slow cooker
Cook on high for 2-3 hours or low for 3-4 hours until chicken is done
Cook pasta to 50% of the time shown on box
Blend cottage cheese, cream cheese, extra sharp cheddar cheese, cheddar powder, red enchilada sauce, and milk together to make queso sauce
Pour half-cooked pasta into slow cooker with cooked chicken mixture
Pour blended cheese sauce over pasta and chicken
Mix until well combined
Cover on high for 15-20 minutes to allow sauce to thicken and absorb
Divide into 10 equal sized containers and store in freezer
Microwave for approximately 4 minutes to reheat, adding 2-3 tablespoons of milk for creamier sauce if desired
