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Dice and roast the orange bell peppers, red bell peppers, and onion
Combine chicken breast, red enchilada sauce, hatch green chiles, fire roasted tomatoes, garlic purée, onion powder, salt, black pepper, and cayenne in a slow cooker
Add the diced/roasted peppers and onion to the slow cooker
Cook on high for 2-3 hours or on low for 3-4 hours
Cook pasta to 50% of the time shown on the box
Blend together cottage cheese, cream cheese, extra sharp cheddar cheese, cheddar powder, red enchilada sauce, and milk to create the queso sauce
Add the cooked pasta to the slow cooker with the chicken mixture
Pour the blended queso sauce over the pasta and chicken
Cover and cook on high for 15-20 minutes
Divide into 10 equal sized containers and store in the freezer
To reheat, microwave for approximately 4 minutes and add 2-3 tablespoons of milk for a creamier sauce
Garnish with chopped cilantro if desired