Pepper Jack Cheesy Mac

8 ounces dry elbow macaroni 

2 cups shredded cheddar cheese
2 cup shredded pepper jack cheese
1 can, (12 ounces)evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 Cup broken tortilla chips
1/4 teaspoon crushed red pepper ( optional)

Preheat oven to 350 degrees, lightly grease two and a half quart casserole dish. Cook macaroni according to package directions, drain. Return to pan. Add cheddar cheese, 1 1/2 cup pepper jack cheese, evaporated milk, and black pepper to macaroni. Stir until combined. Pour into casserole dish. Combine remaining half cup pepper jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 minutes. Uncover, bake for additional 10 minutes or until lightly browned

Buffalo Chicken Dip Recipe

Ingredients:

Two 8 ounce packages cream cheese, room temperature
16 oz. precooked chicken pieces (such as Tyson brand Chicken Breast Strips)1 cup buffalo wing sauce1 cup ranch dressing1 ½ cups shredded cheddar cheeseTortilla chips

Directions:1. Preheat the oven to 350 degrees.2. Spread the cream cheese on the bottom of a 9×13” pan or similar sized casserole dish.3. Mix the chicken, wing sauce, ranch dressing and 1 cup of the cheese in a bowl. Spread the mixture on the top of the cream cheese. Top with the remaining ½ cup cheese.4. Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbling. Serve warm with tortilla chips or celery sticks.

Mexican Lasagna

1 pound ground beef
1 medium onion, chopped
28 ounce can stewed tomatoes
8 ounce can tomato sauce
4 ounce can diced green chilies
1 package taco seasoning
1 pound cheddar cheese, grated
Flour tortillas
 
1. brown beef & onion
2. add all other ingredients except tortillas & cheese
3. put 1/4 cup mixture into 9x13 OR two separate 9 inch round cake pans
4. layer tortilla, mixture, cheese, tortilla mixture cheese, tortilla, cheese
5. bake at 350 degrees for 25 minutes or until cheese is bubbly
 
Serve with lettuce, tomatoes, olives, chopped cilantro, sour cream, and lime squeezed over top.
Freezes great, but requires longer cook time when starting cold, bake covered at first to prevent cheese from overcooking.

Chicken Tortilla Soup

Servings: 6-8

Poached Chicken:  ***(This will make the chicken more tender)
2 skinless, boneless chicken breasts
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
½ teaspoon salt

***My side note:  A quick trick would be to a store bought rotisserie chicken from the deli section and just shred or chop it up (without skin) and add it to the soup base towards the end of cooking just to heat through

Soup Base:​
4 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 -2 tablespoon lime juice
1 cup chunky salsa ***(I use a high quality fresh salsa – not bottled salsa)
1 can of diced tomatoes
***Optional:  You may also add a can of rinsed black beans and/or cooked rice

Condiments/Toppings:
Chopped Cilantro
Sour Cream
Tortilla chips
Shredded Monterey Jack cheese
Diced Avocado

DIRECTIONS:
Poaching Chicken Breasts:
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Pour in just enough water or broth to cover the chicken. Add seasonings.

Bring to a boil, and then quickly reduce heat to low so that the water is barely at a simmer. Partly cover with a lid and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Remove from water/broth and allow to cool slightly before shredding or chopping it for desired recipe.

Making the Soup Base:
In a large pot over medium heat, add all listed soup base ingredients.  Bring to a boil and reduce heat to low and simmer for about 20 to 30 minutes.  After this is completed, add the precooked chicken.  Stir and serve with the optional toppings.  Enjoy – Freeze any left overs (without the toppings) for future meals.

Chicken Enchilada Soup

Serves 8-10.

3 cups chicken stock

2 skinless, chicken breasts

2 teaspoon ground cumin

2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 28 ounce can diced tomatoes

4-6 jalapeno peppers, minced

1 green bell pepper, diced

1 large onion, diced

4 cloves garlic, minced

1 15 ounce can black beans, rinsed and drained

2 cups frozen corn

1/2 cup tomato paste

8 ounce Pepper Jack cheese, divided

1 cup cilantro, chopped

Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Black Bean & Roasted Red Pepper Dip

1 package (1 oz) taco spices and seasonings

1 can (15 oz) black beans, rinsed and drained

1 jar (7 oz) roasted red peppers, drained

12 ounces light cream cheese

1 tablespoon chopped cilantro

1 to 2 teaspoons lime juice

Garnishes: chopped tomato and fresh cilantro

in food processor combine all ingredients except garnishes; mix thoroughly. serve with tortilla chips and/or raw vegetables

Chicken Enchilada Casserole

4 boneless, skinless chicken breasts, cooked and cubed
2 10-¾ ounce cans cream of chicken soup
¾ cup milk
1 10-½ ounce package tortilla chips
4 ounce can green chilies, drained
1 cup shredded Cheddar cheese

Directions:
1. In a large mixing bowl, combine chicken, soup and milk together; set aside.
2. In a lightly greased 13"x9" baking dish, layer tortilla chips, half of chicken mixture, green chilies and cheese.
3. Repeat layers ending with cheese.
4. Bake, uncovered, at 350 degrees F for 25 minutes or until cheese is bubbly.
5. While casserole is baking, prepare a tossed salad to serve with dinner. Makes 8 to 10 servings.
(from www.momswhothink.com)