Mexican Chicken and Egg with Cheese Casserole

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Egg,Cheese and Mushroom Casserole

Ingredients:

1 tablespoon oil

1 teaspoon thyme

8 ounces mushrooms (sliced)

2 cloves garlic (chopped)

salt and pepper to taste

1/2 pound goat cheese (sliced)

1 cup cottage cheese

10 eggs

salt and pepper to taste

Method:

1. Heat the oil in a pan.

2. Add the mushrooms and saute until tender, about 5-10 minutes.

3. Add the garlic, thyme and season with salt and pepper and saute until fragrant, about a minute and remove from heat.

4. Spread the mushrooms and goat cheese over top  of an 8 inch square baking dish. 6.

5.Mix the eggs and cottage cheese and season with salt and pepper.

6.Pour the egg mixture into the pan.

7. Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.

 

Mexican Casserole

Ingredients:

* 2 (4.5-ounce) cans chopped green chillies, divided

* 1 3/4 pounds skinned, boned chicken breasts

* 1 cup chicken broth(stock / yakhni)

* 2 teaspoons olive oil

* 1 cup chopped onion

* 1 cup evaporated skim milk

* 1 cup (4 ounces) shredded Cottage cheese

* 1/4 cup (2 ounces)  light cream cheese

* 1 (10-ounce) can enchilada sauce(special Mexican sauce)

* 12 (6-inch) corn tortillas

 * 1/2 cup (2 ounces) shredded  cheddar cheese

* 1 ounce tortilla chips, crushed (about 6 chips)

Method:

1.Combine broth and 1 can of chillies in a large skillet; bring to a boil. 

2.Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.

3.Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.

4.Shred meat with two forks, and set aside.

5.Preheat oven to 350°.

6.Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chillies and onion; sauté 3 minutes or until soft. 

7.Add reserved cooking liquid, milk,Cottage cheese, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

8.Place 4 tortillas in the bottom of a 2-quart casserole coated. 

9.Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. 10.Sprinkle with cheddar cheese and chips.

11.Bake at 350° for 30 minutes or until thoroughly heated.

12.Let stand 10 minutes before serving.