Chicken Enchilada Casserole

I usually shy away from casseroles like this, because they tend to be too dry as leftovers, but this one was good the night I made it and as leftovers!  I have modified the recipe quite a bit from the original one (HERE), their's was a bit labor intensive!

Chicken Enchilada Casserole
2-3 chicken breasts
1 4 oz can (or 4 oz fresh) green chiles
1/2 onion, chopped
3 garlic cloves, minced
salt & pepper

1/3 cup cream cheese, softened
1/2 tsp ground red pepper
1/2 tsp ground cumin
1 can corn kernels
1 14 oz can diced tomatoes

1 cup chicken broth
2/3 cup salsa verde
1/4 cup water
2 tbsp chopped pickled jalapenos (this just means the ones that come from a jar, not fresh ones)
9 (6-inch) corn tortillas (or tortilla chips, as I prefer)
1/2-1 cup shredded cheddar cheese

Put chicken breasts, green chile, onion and garlic in a crock pot.  Season chicken with salt & pepper.  Cook on low for 4 hours or on high for 2 hours.  When done, shred the chicken and mix the rest of the ingredients  except the tortillas and cheese.

Spread 1/3 of the chicken mixture on the bottom of the pan.  Add a layer of tortillas (or tortilla chips).  Repeat layers, ending with a layer chicken.  Sprinkle with cheddar cheese.  Bake at 425 for 15 minutes or until bubbly and lightly browned.

Bacon, Ranch & Chicken Mac n Cheese

Yes, another Mac n Cheese dish!  I like this one because you don't have to bake it after you put it all together, saves time!

Got this out of the Cooking Light magazine - original recipe HERE (the picture is theirs not mine!)

8 oz uncooked elbow macaroni
3 slices bacon, chopped
8 oz chicken breast (about 2 breasts), cubed
1 tbsp butter or oil
1 tbsp flour
1 1/2 cups milk
1 can cream of mushroom soup
1 cup cheese (whatever you like)
2 tsp powdered ranch dressing mix
1/2 cup more cheese

Cook pasta according to package directions, omitting oil and salt.  Cook bacon over med-high heat.  Remove and drain on a paper towel, reserving drippings.  Cook chicken in bacon drippings about 6 minutes of until done.

Heat oil/butter in a saucepan over medium heat, add flour, cok 2 minutes, stirring constantly with a whisk.  Combine the milk and soup, gradually add to the pan.  Bring to a boil, cook 2 minutes on low heat, or until thick.  Remove from heat, let stand 4 minutes.  Add cheese & ranch dressing powder, stir until the cheese melts.  Stir in pasta & chicken. 

Preheat broiler, spoon mixture into a greased 8x8 pan.  Sprinkle with bacon and cheese.  Broil 3 minutes or until the cheese melts.