Cheesy Chicken Enchilada Pasta Recipe

So I am happy to be back in action and this time I hope that I will be more dedicated to my blog (at least that was my new Years resolution), so we will see how that goes, since I am a SAHM and a dedicated wife that usually leaves no time for me, but I enjoy writing and sharing things with all of my readers, so I hope I can make the time to keep my blog pretty updated.

Anyway… For all of you that do not know I reside in Milwaukee Wisconsin and the winter this year has been EXTRMELY Frigid and EXTRMELY Cold! As I am typing this page let’s just say that it is -7 outside and with the wind-chill it is about -30. Did I mention it was cold? Since it has been so cold I have been trying new recipes and lot of comfort food to forget about the treacherous weather outside, so as I was trying to think about the question every SAHM asks herself in the mornings… What should I make for Dinner? I stumbled across this meal on Pinterest  (My FAVORITE place to go to get recipes) and  my-my-my have I found another great recipe. This is a family favorite meal for sure. It is called Cheesy Chicken Enchilada Bake and my family LOVES it including the kids! The sauce is so creamy and perfect it was restaurant style and it was hard to believe that I was able to make it! It was so delicious that I went into Food Coma because I ate so much of it. Since I have found this recipe (which was about 3 weeks ago) I have made it 4 times… Needless to say I AM OBSESSED! So I wanted to share it with all of you! If you do end up trying it please let me know how you like it and share your opinions with me, because I am always curious to see if I relate with my readers!

Cheesy Chicken Enchilada Pasta

I still want to give credit to the Author of this Recipe, so please click the link below to go directly to her page to get the recipe.


Future Skinny Mom

I know, I know it has been a while since I have written, but I have a great excuse! Want to hear it? Well I will tell you…. It’s my kids they are time suckers, but the truth of the matter is that I am a dedicated mother and I allow my personal time to slip away if it benefits my children. Plus it is summer time and I am enjoying the warm heat before the cold winter is here before I know it!

Something that is new about me is that I am now a clean eater I am trying my best to cut a lot of the junk food out of my diet and I am also trying to make time to exercise and hopefully shed about 25lbs before the year is over. We shall see. So since it is recipe Tuesday I have a couple of new “clean eating” recipes one dinner and one dessert that I would like to share with all of you. I had it them other day and it was AMAZING. I hope all of you are able to try it and like it as much as my family and I did!


P.S. Feel free to comment below I would love to know how you like it if you try it!


Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa


  • Salsa
  • 1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out
  • 2 serrano chiles, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup distilled white vinegar
  • 2 1/2 tablespoons packed light or dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 4 teaspoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons mustard seeds
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/2 cup extra-virgin olive oil
  • 2 firm-ripe avocados, cut into 3/4-in. chunks
  • Chicken
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped cilantro
  • 1 tablespoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 chicken breast halves with bone and skin (2 1/2 lbs. total)


  1. 1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.
  2. 2. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, stir avocados into salsa and bring to room temperature.
  3. 3. Make chicken: In a large bowl, combine olive oil, lime juice, cilantro, cumin, salt, and pepper. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, for 30 to 45 minutes.
  4. 4. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Lift chicken from marinade (discard marinade) and grill chicken (cover gas grill), turning often to prevent scorching, until no longer pink in center, 15 to 20 minutes.
  5. 5. Transfer chicken to a platter and spoon salsa on top, saving half of liquid for another use (such as salad dressing).



And Then for Dessert:

Skinny Fudge Brownies

Prep time: 5 minutes

Cook time: 25 minutes

Yield: 12 servings

Serving size: 1/12 of pan


  • 1 cup white flour or substitute with 1 cup whole wheat flour 
  • ½ cup unsweetened cocoa powder 
  • ½ tsp salt 
  • ½ tsp baking soda 
  • 1 tsp baking powder
  • ¼ cup sugar 
  • ¼ cup granulated Splenda 
  • ¼ cup brown sugar 
  • ⅓ cup 1% milk
  • 1 egg slightly beaten
  • 1 egg white slightly beaten
  • 1 cup unsweetened applesauce 
  • 1 tbsp M&Ms for topping


  1. Preheat oven to 350 degrees.  Lightly spray pan with non-stick cooking spray.  
  2. In a large bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder.  
  3. In a medium sized bowl, beat sugar, brown sugar, Splenda, milk, egg, egg white, and applesauce with a spoon until well mixed.  
  4. Stir wet mixture into dry mixture until blended.
  5. Spread mixture evenly into pan.  Carefully top mixture with M&Ms before placing in oven.
  6. Bake for 23-25 minutes until edges are brown and toothpick inserted in the center comes out clean.  

Nutrition Info and Tips

Per Serving (1/12th of pan):

Calories: 104

Fat: 1.3g

Carbohydrates: 24.3g

Fiber: 1.7g

Protein: 2.9g

Sugars: 13.4g

WWP: 3 points



Chicken Taco Casserole


I have to apologize and say that I am sorry for being Hiatus the past week or so… I have been sick and life in general just caught up to me. Just when you thought you get ahead there is always things in life that get you down, but as the saying goes get right back up and try again and that is just what I have been doing. Anyway… Anyone who knows me personally knows that I am a Pinterest junkie. I was introduced to it by a VERY good friend of mine Aimee (I miss you Aimee!!!) and at first I was hesitant about it, but it has truly CHANGED MY LIFE!!!! I can practically find anything and there instead of searching the world wide web. So one day I was looking for something new to make for dinner and I came across this picture of a Chicken Taco Casserole and OMG it looked good! So, I clicked on it and it was from another blog called six sisters stuff, ( and they made me want to have another sister or maybe 5 more… LoL!

So I got the ingredients for this recipe and made it for dinner, and it literally knocked my husbands socks off and now he is asking me to make it at least 1 night a week, so I thought I would share it all with you. I did tweak the recipe a little bit. I actually added a can of corn to it, and some other things… BTW: everything that is italicized is my notes

Chicken Taco Casserole

1 (10 oz) bag tortilla chips (We also used the hint of Lime tortilla chips and it was REALLY Good too, my husband wants to make it with Doritos, but I told him we need to take baby steps haha!)
2 (10.75 oz) cans cream of chicken soup (I used 1 large can)
1 1/2 cups sour cream
1 (14 oz) can diced tomatoes and green chilis (Ro-tel) (We liked to use the mild seasoned cans to give it a little kick)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese (We used Colby Jack and it was AMAZING!)

My Recipe Tweaks

1 (14oz) Can of Corn

Fresh sliced Tomatoes and Chives (for Garnish before serving)

1 small can of olives


Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.

We prebaked the boneless, shinless, chicken breast (about 4-5 pieces) at 350 for 30 mins and once it was cool enough we shredded it.

In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.

Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread  half of the chicken mixture over the tortillas.  Top with 1 cup of  cheese.  Repeat layers.

Bake for 30 minutes, until bubbly and cheese is starting to brown.

This recipe is so yummy and a staple in our life! I promise you that it is a must try recipe and I hope y’all will enjoy it too! I know most of you are on pinterest, but for those of you who are not that is why I am here to bring out the stuff that I feel is “blog worthy” Pinterest is time consuming which is why I am only on it while I am anchored down and nursing my daughter to pass the time :).

Let me know how you like this recipe if you try it and I would love your feedback! Also the six sister blog is also worth checking out they are so awesome it is like each sister has a category and they all participate in the blog together!



Well Thanks for reading and remember God LOVES you and he is knocking at the door you just have to let him in!

BTW: the photo and recipe is from :

My Source:


Fruit Pizza

Prep Time: 40 mins (To prep and cut the Fruit, Prepare the Frosting/Glaze, Roll out the Sugar Cookie Dough)

Bake Time: 18-22 mins




  • 1 ROLL of Pillsbury sugar cookie Dough for the crust
  • Granulated Sugar


  • 12 ounces cream cheese, softened
  • 1 Stick (8 tablespoons) unsalted butter, softened / Room Temperature
  • 2 teaspoons vanilla
  • 2 cups powdered sugar


  • Assorted fresh fruit cut into slices (I used whatever is in season like strawberries, grapes, blueberries, mandarin oranges and bananas, but you can use whatever fruit you would like)


Preheat oven to 350.

  • Sprinkle the baking stone with enough sugar to cover the Stone then Roll the chilled dough into a big cookie and place on a round baking stone.
  • Bake for 18-22 minutes. Then Let cool;
  • Mix frosting ingredients together and spread on the cookie. put it back in the fridge again to set and allow the frosting to thicken.
  • Slice the Fruit (depending on fruit you choose) and top the Cookie with the fruit  and serve!

I PROMISE this is FANTASTIC! The frosting/Glaze tastes like cheesecake and it is simply Divine!

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