Mexican Chicken Alfredo

The alfredo sauce is what makes this pasta!  I've tried many mexican pastas hoping they would be delicious but they usually aren't creamy enough-this one is perfect!

1-16 oz. package of spiral pasta
2-3 pieces of cubed chicken breast
1/2 a medium, chopped onion
1 Tbsp. canola oil
2 jars (15 oz. each) alfredo sauce
1 C grated Parmesean cheese
1 C medium salsa
1/4 C milk
2 tsp. taco seasoning

Cook pasta.  Meanwhile, in a large skillet over medium heat, cook chicken and onion in oil.  When chicken is no longer pink stir in alfredo sauce.  Bring to a boil.  Stir in cheese, salsa, milk and taco seasoning.

Drain pasta and toss with chicken mixture.

You can divide the recipe into 2-8 in. square dishes and freeze one up to 3 months.  Cover and bake the remaining casserole at 350 for 30 minutes or until bubbly.  For the frozen casserole, thaw overnight then let it thaw at room temperature for 30 minutes.  Cover and bake at 350 for 50-60 minutes.

I combined the whole recipe and cooked it in a 9x13 for 35 minutes and I thought it was fine since the chicken was completely cooked.  YUM!

Now this doesn't look very good, my yellow plates and the dish wash everything out-don't go by the picture!!!

Chicken Enchiladas

1 can enchilada sauce (19 oz)

1 block of cream cheese

1 (8oz.) sour cream

1 can of corn-or 1/2 bag of frozen is what I prefer

2 cups shredded cheese

2 boneless skinless chicken breasts

8 soft tortilla shells

Preheat oven to 400 degrees. Cook chicken breasts (boil or on a griddle). Let chicken cool and then shred it. Mix cream cheese, sour cream and 3/4 can of enchilada sauce. Add corn, 1 cup shredded cheese and chicken to the mix. Put mixture in tortillas and roll up (use toothpicks to hold it together). Grease a 9X13 glass dish and place tortillas in the dish (usually holds between 4-6). Drizzle the rest of the enchilada sauce over the tortillas and sprinkle with the remainder of shredded cheese. Bake for 20 minutes! The mixture is usually enough for 6-8 enchiladas depending on how full you want them to be!