Spinach and Cheese Enchiladas

This is a recipe I found online. The only thing I am going to change next time would be more sauce. I also did not have ricotta, but had some cottage cheese.

1 tbs butter

1/4 cup minced onion

2 cloves garlic, minced
1 (10 oz.) package frozen spinach-thawed, drained, and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack Cheese
10 tortillas
19 oz. enchilada sauce (made either using the packed mix or buy canned)

1. Preheat ove to 375

2. Saute onion and garlic in saucepan for a few minutes. Stir in spinach and cook for about 5 minutes. Remove from the heat, mix in ricotta, sour cream, and 1 cup of the Monterey Cheese.

3. Spoon about 1/4 cup of the spinach mix into each tortilla and roll up and put in 9x13 baking dish. Pour enchilada sauce over the top and top with remaining Monterey cheese.

4. Bake for 15-20 mins.

Chili Macaroni Caserole

I made this and could not get over how good it was. 

Ingredients:

½ pound elbow macaroni

Olive oil

1 ½ pounds chicken breasts cut into bite size pieces

2 medium onions

6 cloves garlic

2 tbs. chili powder

1 tbs. ground cumin

2x 14.5 oz. can diced tomatoe

14.5 oz. diced fire roasted with garlic tomatoes. (Hunts)

2 ½ cups Cheese (Colby jack, Chedder, Motz., Etc.)

Cook pasta and set aside: save ¾ cup of water.

Sauté chicken with a little olive and cook until brown and set aside. Sweat onion with a little salt over medium heat until soft. Add the garlic, chili powder, cumin, tomatoes, and chicken into the skillet and simmer for about 20 minutes. Put the mixture with the macaroni in a 9x13 pan. Mix in the cheese and bake for 20-25 minutes to heat through.