2 cans green chilies, chopped
12 flour tortillas
3 cups sour cream
2 cups cottage cheese
Salt and cumin to taste (ground or whole)
1 pound Monterey Jack cheese or Farmers cheese
3-4 chicken breasts, boiled and chopped*
Mix all ingredients together in a mixing bowl.
Fill tortillas with about 2 tablespoons mixture. Roll into cigar-like rolls and place, side by side, into a 9 x 13 inch pan.
Bake in oven, covered with foil, for 30 minutes at 350 degrees.
* If I’m in a hurry I take boneless, skinless chicken breasts from the freezer and microwave them covered with waxed paper. Allow three minutes for each breast to cook on high. Turn them once so they will cook evenly. Then cut them in pieces and add them to the rest of the ingredients.
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Tuna Noodle Casserole
• 1 (16 ounce) package tri-colored pasta assortment
• 2 carrots, sliced
• 1 cup chopped broccoli
• 3 (10.75 ounce) cans condensed cream of mushroom soup
• 2 (6 ounce cans) tuna, drained
• 3 stalks celery, chopped
• ½ onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons shredded Cheddar cheese
• Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Add carrots and broccoli for 5 minutes or less before removing pasta; drain. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine pasta, carrots, broccoli, soup, tuna, celery, onion, and red bell pepper; mix all together. Place mixture evenly in a 9×13 inch baking dish, and sprinkle cheese on top. Bake in preheated oven for 20 minutes.
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I found this recipe in a magazine the other day and decided to try it. It was a hit!
Two-Bean Enchilada Casserole
6 Servings of about one cup each.
2 teaspoons canola oil
1 tablespoon all-purpose flour
2 8-ounce cans no-salt-added tomato sauce
3/4 cup reduced-sodium chicken broth
2 tablespoons chili powder
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
1-15-ounce can of black beans rinsed and drained
1 15-ounce can no-salt-added pinto beans, rinsed and drained*
1 cup chopped onion
3/4 cup chopped green sweet pepper (1 medium)
1 4-ounce can diced green chile peppers, undrained
Nonstick cooking spray
9 6-inch corn tortillas, cut into wedges
1 1/4 cup shredded sharp cheddar cheese (5 ounces)
6 tablespoons plain fat-free Greek yogurt
3 tablespoons mild or medium taco sauce
1. Preheat oven to 350 degrees. In a small saucepan heat oil over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, oregano, cumin, salt, cinnamon, and cayenne pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; set aside.
2. In a medium bowl combine black beans, pinto beans, onion, sweet pepper, and diced green chile peppers; set aside.
3. Coat a 2-quart baking dish with cooking spray. Drizzle 1/2 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortilla wedges on top of the sauce. Top with one-third of the bean mixture. Drizzle one-third (about 2/3 cup) of the remaining sauce over all. Srinkle with 1/4 cup of the cheese. Repeat layers twice, starting with tortilla wedges, except do not add the final layer of cheese.
4. Cover with foil. Bake 35 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake uncovered, about 10 minutes more until cheese melts. Serve with Greek yogurt and taco sauce.
*Instead of two kinds of beans, I added about ¾ pound of browned hamburger.
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