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Trim all exterior fat from flat cut brisket
Cut brisket into small chunks and place in slow cooker
Pour over red enchilada sauce, fire roasted tomatoes, chipotle peppers, green chiles, honey, salt, onion powder, and black pepper
Mix well and cook on High for 4-5 hours OR Low for 5-6+ hours until fall apart tender
Shred the brisket in the pot and mix well
Cook pasta to 50% of the time shown on the box
Pour half-cooked pasta into the slow cooker with the brisket
Blend together cottage cheese, American cheese, extra sharp cheddar cheese, red enchilada sauce, and nutritional yeast
Pour cheese sauce over the pasta and brisket mixture
Stir everything together, cover, and let pasta finish cooking and sauce thicken
Add salt and pepper to taste
Toss in chopped cilantro
Divide into 10 equal sized containers and freeze for several months
Microwave for approximately 4 minutes to reheat, adding 2-3 tablespoons of milk for creamier sauce