INGREDIENTS 1 tbsp vegetable oil 4 skinless chicken breast halves, boiled and shredded 1/2 cup chopped onion 1 can green chile peppers 1/2 package Taco seasoning mix 1/2 cup sour cream 2 cups cottage cheese corn tortillas (12) 2 cups of shredded monterey jack cheese 1 can of red or green enchilada sauce (cindy used green sauce)
PREPARATION Heat oil in skillet over medium heat. Season chicken with salt and pepper and minced garlic (4 cloves). Add chicken, onion, peppers and saute until brown. Add your taco seasoning according to package directions. In a separate bowl mix sour cream, and cottage cheese with salt and pepper. Stir. Preheat oven to 350 degrees. Assemble the enchilada by heating tortillas until soft. Place a spoonful of meat mixture and cottage cheese mixture and add some shredded cheese. Roll them and place in a lightly greased 9x13 in baking dish. Top with any remaining meat and cheese mixture, the enchilada sauce and cheese. Bake for 30 minutes or until cheese bubbles. Yum.
~manicotti italian casserole~
This recipe makes a big batch. It would be great for a crowd. INGREDIENTS 1 pound rigatoni pasta 1 pound ground beef 1 pound italian sausage 1 (8 ounce) can mushrooms, drained 2 (32 ounce) jars spaghetti sauce 1 1/2 pounds shredded mozzarella cheese thinly sliced pepperoni
DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. 3. Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top. 4. Bake in preheated oven until the cheese is brown and bubbly, about 30 minutes.