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Dice 2 orange bell peppers and 2 red bell peppers into small pieces
Roughly chop 1 yellow onion
Place diced peppers and onion on a sheet pan and roast at 375-400°F for 15-20 minutes
Slice 900g chicken breast lengthwise against the grain
Add chicken breast, onion powder, black pepper, chili powder, fire roasted tomatoes, hatch green chiles, garlic purée, and red enchilada sauce to a 7 quart or larger slow cooker
Add roasted vegetables to the slow cooker and mix well
Cook on high for 2-3 hours or on low for 3-4 hours
While chicken cooks, add cottage cheese, cream cheese, shredded cheddar cheese, red enchilada sauce, fat free milk, and cheddar powder to a blender
Blend for 2-3 minutes until completely smooth
Cook 672g pasta for only half the time shown on the package
Break apart the slow-cooked chicken gently with a spatula or spoon
Add half-cooked pasta to the slow cooker and mix
Pour blended queso sauce over the pasta and chicken mixture
Cover and cook on high for 15-20 minutes to finish cooking the pasta
Stir in chopped cilantro
Portion into 10 equal servings of 420g each using a kitchen scale
Store in meal prep containers and freeze
To reheat: microwave for 4-5 minutes from frozen, mix, then microwave another 1-2 minutes