(chicken) enchilada pasta

http://pearls-handcuffs-happyhour.blogspot.com/2010/11/five-starsand-then-some.html

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded ( I omitted this)

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

Toppings

*Avocado

Green Onions

Black Olives

*Tomatoes

*Sour Cream

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

2.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. 

3.add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

4. 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.  Gross.  Stir until sour cream is well mixed and heated through.

5. 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.

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

This is SO good! I could eat it all up by myself. YUM!

Servings: 6-8

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita (I did only 7- you could probably do as little as 5)
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped (I used 3 small ones)

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.