• 10 to 12 oz. uncooked spiral pasta or your favorite kind of pasta, cooked al dente
• 1 1/2 to 2 cupsTexas Brew Fire Roasted Poblano Verde or Fire Roasted Kale Salsa
• 2 to 3 cups cubed or pulled chicken; rotisserie, sautéed or grilled
• 2 cups sour cream
• 1/4 cup heavy whipping cream
• 1/4 cup half n’ half
• 2 cups (8 oz.) shredded Colby-Jack cheese
• 1 can (10.5 oz.) cream of mushroom soup, undiluted
• 1 can (10.5 oz.) cream of chicken soup, undiluted
• 1 cup chopped green onions with greens
• 2 large poblano or Anaheim peppers, roasted, chopped with skin, can sub diced green chilies

Topping

• 2 cups of shredded Monterey Jack Cheese or Fancy Mexican Cheese Blend; divided
• 2 cups lightly crushed tortilla chips. Put chips in a plastic bag crush with a rolling pin (fine crush or chunky crush to your taste)

Mix tortilla chips with 1 cup of the shredded cheese. Set aside. Reserve 1 cup of cheese to sprinkle on top.

1. Preheat oven to 350 degrees
2. Cook Pasta according to package directions; al dente
3. Meanwhile, in a large bowl, combine the remaining ingredients except for the topping.
4. Drain pasta and stir into chicken mixture.
5. Transfer to a lightly greased 13 X 9 baking dish.
6. Top with tortilla cheese mixture and cover with aluminum foil.
7. Bake 15 to 20 minutes or till it just starts to bubble.
8. Remove from oven top with reserved cup of cheese and place back in the over for approximately 15 to 20 minutes or until cheese is completely melted and bubbly.
9. Remove and let rest. Serve warm

Garnish Suggestions: chopped green onions, cilantro, sour cream, avocado, more salsa and/or Pica de Gallo.