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3 medium size chicken breasts
2 Tbl Olive Oil
2 garlic cloves
1 medium onion
1 red bell pepper
1 (4oz) can diced green chiles
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10oz) cans green enchilada sauce
1 cup red enchilada sauce
2 cups shredded co-jack cheese
1 cup sour cream
1 1lb. box Penne pasta
Optional Toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour cream
Cook chicken and shred with forks while still warm, set aside
Boil pasta according to package directions, drain and set aside
Dice onion and red pepper; mince garlic
Heat Olive oil in large family size skillet. Add onions and cook for 3 – 5 minutes or until translucent
Add garlic and red peppers and cook for 3 – 5 minutes
Add chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let simmer for 10 – 15 minutes.
Add cheese and stir constantly until melted and heated through.
Add sour cream, stirring until well blended, making sure not to bring mixture to a boil.
Place pasta in large serving dish/bowl. Pour sauce over pasta, stir thoroughly and serve warm with optional toppings if desired.
2 Tbl Olive Oil
2 Garlic cloves, minced
1 small onion, chopped
1 16 oz can tomatoes, with liquid
1 6 oz can tomato paste
1 Tbl sugar
2 tsp Basil (fresh if you have it)
1.5 tsp salt
~ In 2-qt saucepan, over medium heat, cook garlic cloves and onion in olive oil until tender (about 5 minutes)
~ Stir in tomatoes, tomato paste, sugar, basil and salt – mix thoroughly
~ Cook 20 minutes or until thickened, stirring often
2 (7 oz) cans tuna in water, drained
1 can (10.5 oz) cream of mushroom soup
1/3 – 1/2 cup milk (desired consistency)
1 can peas, drained
1 cup shredded cheddar or co-jack cheese
1 package (12 oz) wide egg noodles
Paprika
Potato chips, crushed
~Preheat oven to 350; lightly grease 9 x 13 pan – set aside
~Cook noodles according to package directions
~Meanwhile in large mixing bowl combine tuna, soup, milk, and peas; mix well
~Drain noodles and add to tuna mixture
~Pour into prepared 9 x 13 pan
~Bake for 30 minutes
~Remove from oven, sprinkle with cheese and return to oven for 5 minutes or until cheese is melted
**Optional topping is crushed potato chips – if using potato chips instead of cheese, add the cheese to the tuna/soup mixture prior to adding the noodles
