INGREDIENTS:
6 ounce package shell macaroni, cooked
8 ounce jar pizza sauce
8 ounce carton riccota cheese
4 ounce package shredded mozzarella cheese
4 ounce package sliced pepperoni, halved
½ cup onion, chopped
½ teaspoon dried basil
1 Tablespoon grated Parmesan cheese

DIRECTIONS:
In a 2 quart microwave-safe dish, combine all ingredients except Parmesan cheese. Blend well.  Sprinkle Parmesan cheese over top, cover and microwave on high for 7 to 9 minutes. Makes 4 servings.

INGREDIENTS:

•  10 soft taco flour tortillas
• 2 cups cooked shredded chicken (can add seasoning for extra flavor salt, garlic, pepper & cumin)
• 2 cups shredded Monterey jack cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can diced green chilies (4 ounces)

DIRECTIONS:
Preheat oven to 350 degrees.  Grease bottom of a 9 x 13 pan.  Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.  In a saucepan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to a boil, you do not want the sour cream to curdle.  Pour over enchiladas and top with remaining cheese. 

Bake 22 minutes and then under high broil for approximately 3 minutes to brown the cheese.

Makes 6 to 8 servings.