Fiesta Chicken

Fiesta Chicken
found from The Girl Who Ate Everything Blog



Ingredients:
4 chicken breasts, frozen or thawed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Instructions:
Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas or chips.

Cream Cheese Chicken Enchiladas

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS
from pearls, handcuffs and happy hour

2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce {I used Las Palmas}
1 can black beans, drained & rinsed
2 cups cooked white rice
Tortillas
1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish.
Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.
Roll up each of the tortillas and place them in the baking dish seam side down.
Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese.

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese. Amazing!

Kirstie's Chicken Enchilada Pasta

Kirstie found this Chicken Enchilada Pasta here

So Yummy!

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces.

Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

It's a tiny bit spicy for my kids, so I don't add so much of the spicy stuff. And I add a bit more sour cream. But, this dish is a winner!

Kirstie's Caramel Toffee Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp vanilla (you can add more to taste)
Toffee bits

YUM!