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
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.
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.
Owners Jeff and Cindy Rich
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