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!

Launi's Best EVER Chocolate Chip Cookies

2 Cups Butter (softened)
1 1/4 Cups sugar
1 1/4 Cups brown sugar
3 eggs
2 1/2 tsp. vanilla

3 3/4 to 4 Cups flour
1 1/4 tsp. soda
1 1/4 tsp salt
1 package ghiradelli milk choc chips

cream butter, sugar....add eggs and vanilla...add dry ingredients and then chocolate chips at the very end.

Bake at 375* for 8-10min. Don't overbake!

Lorianne's Banana White Chocolate Muffins

Have you met Lorianne? She's the best! And so are these muffins!!!

3/4 c. butter softenend
1 1/2 c. sugar (use brown or white or both)
4 bananas, mashed
2 eggs beaten
1 tsp. vanilla
2 c. flour (Can use wheat or a combo of both)
1 tsp. baking soda
3/4 tsp. salt
1/2 c. buttermilk or 1/2 c. milk + 1 tsp. vinegar (I ALWAYS use the homemade method)
White chocolate chips

Combine all ingredients. Bake at 325 for 1 hour and 15 minutes. Done when a toothpick will come out relatively clean.
Or can make 24-27 muffins baking at 400 for around 12 minutes. Slightly browned around edges.

Sweet Cinnamon Butter

1 cup butter (softened, not melted)
1/3 cup sweetened condensed milk (chilled)
1 Tbsp light corn syrup (or honey)
1 1/2-2 tsp. cinnamon
1/8 tsp. salt
1/2 cup powdered sugar

Mix all together on hight until light and fluffy.

Bajio Chicken Chile Salad-YUM!

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings. Serve with Costa Vida Cilantro Ranch.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Costa Vida Cilantro Ranch

1 package of Hidden Valley buttermilk ranch dressing. (Prepare according to directions. I substitute 1 cup milk + 2 tsp. vinegar for 1 cup buttermilk.)
2 tomatillos or 3 Tbsp. salsa verde
1/4 bunch of cilantro
2 cloves garlic
1/4 cup lime juice
1/8 tsp Tabasco

Peel tomatillos and cut into fourths. Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in blender. Add cilantro leaves, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.