Mexican Casserole Day (2 Dishes)

As you all know Mexican dishes any way can bring all the boys to the table and asking for seconds! I'm always on the hunt to make it different and not the same thing. Rick on the other hand keeps telling me can't you just make something normal :). These of course did hit the spot so mom was happy and so where the boys :).

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THIS is my fav!!!

Taco Twist Bake

by Debbi Does Dinner ... Healthy & Low Calorie

3 cups cooked taco seasoned meat
1 - 15 oz. can tomato sauce
1/2 cup green or red pepper, chopped
1 package (8 oz) spiral pasta, cooked and drained (I used 8 oz. of Barilla Plus rotini pasta)
1 cup (8 oz) sour cream, light
1 cup (4 oz) shredded cheddar cheese, divided


In a large pan, combine taco meat, tomato sauce and peppers, bring to a boil. Meanwhile, combine pasta and sour cream. Place in a 8 x 8 pan sprayed with cooking spray. Sprinkle with 1/2 cup of cheese. Top with meat mixture. Bake, uncovered at 325 for 25 minutes. Sprinkle with remaining cheese, bake 5 - 10 minutes longer or until the cheese is melted.

ALEXIS NOTES: I doubled the recipe and I'm glad I did. I used whole wheat pasta. This is absolutely fabulous.

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I love Chicken and the boys love mexican so we merged our two favs :).

Mexican Chicken Casserole

by MyRecipes.com

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

ALEXIS NOTES: I used fat free evaporated milk, Neufchâtel Cheese and whole wheat tortillas.

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table and Delicious Dishes.