Prepare the enchilada chicken by combining 1344g chicken breast with 784g red enchilada sauce, 392g fire roasted tomatoes, 420g tomatillo salsa, and 2 taco seasoning packets
Chop 3 bell peppers and 1 red onion
Make the cheese sauce by blending 900g cottage cheese, 120g extra sharp cheddar, 240g milk, and 4 slices American cheese, season with salt and pepper to taste
Cook 896g pasta according to package directions
Combine the enchilada chicken, chopped vegetables, cooked pasta, and cheese sauce in a high-sided sheet pan
Top with 227g reduced fat mozzarella
Bake in the oven until heated through and cheese is melted
