Tortilla Casserole
This recipe is a tasty version of the popular Mexican dish, Chicken Chilaquiles. Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro and chicken make this recipe a winner.

3 1/2 Tbls. paprika
2 1/2 Tbls. chili powder
1/2 tsp. cayenne
1/4 tsp. ground cumin
1 tsp. sugar
1/2 tsp. salt
3 Tbls. cooking oil
3 Tbls. flour
2 cloves garlic, minced
3 cups canned low-sodium chicken broth or homemade stock
1 1/3 lbs. boneless, skinless chicken breasts (about 4 in all)
1/4 tsp. fresh-ground black pepper
1/2 lb. yellow corn tortilla chips
1/4 lb. feta, crumbled (about 3/4 cup)
1/2 cup sour cream
1 red onion, sliced thin
1/2 cup cilantro leaves

In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar and 1/4 tsp. of the salt. In a large saucepan, heat 2 Tbls. of the oil over moderately low heat. Add the flour and cook, whisking until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.

In a large frying pan, heat the remaining 1 Tbls. oil over moderate heat. Season the chicken with the remaining 1/4 tsp. salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.

Add tortilla chips to the chile sauce and cook, stirring until chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with feta, sour cream, onion, cilantro and chicken.

Pasta, Beans and Greens
If you are vegetarian, you can substitute vegetable broth to make this wonderful, versatile meal. It’s quick too!

2 tsp. olive oil
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 (15.75-oz.) can fat-free, less-sodium chicken broth
1 (14.5-oz.) can Italian-style diced tomatoes, undrained
1/2 cup uncooked penne (tube-shaped pasta)
1 (16 oz.) can cannellini beans or other white beans, rinsed and drained
1/2 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry (about 1/3 cup)
1/4 cup (1 oz.) grated fresh Parmesan cheese

Heat oil in a medium saucepan over medium-hi heat. Add carrot, onion and garlic; saute 5 minutes. Add the oregano, salt, pepper, broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 10 minutes.

Increase heat to medium-high; add pasta, beans and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese. Makes 4 (1 cup servings