Tried and True

Ingredients:  flour tortillas Filling: 2 c Shredded chicken 2 T butter 1 onion, chopped 1 (4 oz) can green chilies 2 c Shredded pepper jack cheese Taco seasoning Sauce: 3 T butter 3 T a/p flour 2 c chicken broth 1 (4 oz) can chilies 1 cup sour cream 1 cup Shredded pepper jack cheese Sliced jalapeños For filling : Melt butter. Saute onion until clear. Add chilies, chicken, taco seasoning and cheese. Fill tortillas with chicken mixture. Place in greased 9x13 glass dish. Sauce : In sauce pan, melt butter and stir in flour. Cook 1 minute. Next, whisk in chicken broth. Cook until bubbly. Reduce heat to low. Add in cheese, sour cream and chilies. Pour over enchiladas. Arranged sliced jalapeños on top. Bake at 350 for 25 minutes. 

1 1/2 lb ground beef 1 1/2 t ground cumin 1 T chili powder 1/4 t garlic powder 1/4 t red pepper 1 t salt 1 t black pepper 1 can diced tomatoes 10-12 corn tortillas 2 c small curd cottage cheese 1 egg 1/2 c cheddar cheese 1 c Monterey jack 2 c shredded lettuce 1/2 c chopped fresh tomatoes 3 green onions chopped 1/4 c black olives Brown beef, drain.  Add spices and tomatoes.  Cover bottom and sides of baking dish with tortillas.  Pour beef mixture over tortillas, place layer of tortillas over meat mixture and set aside.  Combine eggs, cottage cheese and Monterey jack/cheddar.  Pour over tortillas.  Bake at 350 for 30 minutes. Remove, sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives.