Enchilada casserole! Its like my husbands favorite thing.
2 cans of old el paso enchilada sauce (we usually use mild but have used the green sauce in occasion)
6 chicken strips (we use steak from time to time but usually chicken)
Cook and shred the chicken strips. Heat the sauce and add the chicken to it. Tear the tortillas into strips and add to sauce. Stir and heat up a little longer. Add like 2 handfuls of cheese and a can of chopped olives. Top with some sour cream.
Here is a healthy recipe I found in a cooking light mag
1 lb of sausage
1 can of no salt added diced tomatos
1 1/2 cups of non-fat cottage cheese
1 package of frozen spinach
2 cloves garlic
1lb penne pasta
Let spinach defrost. I like to put it in a strainer and kind of push down on it to get some of the moisture out.
Brown and drain sausage (you can also use lean hamburger). Add can of drained diced tomatoes. Stir together and add spinach and cottage cheese. I let this simmer for a while. It is going to get a little watery because of spinach that is why I try get as much water from it as I can. Add in garlic and a pinch of salt and pepper sometimes I add oregano as well. While this is simmering on a low setting. Boil penne pasta according to the box, but I normally take it off and drain the water about a minute before the cooking time is up. Remove sausage mixture from stove and top with the parmesean cheese. This makes enough sausage mixture to freeze for later.
Also if you add a regular sized can of tomato sauce and another drained can of diced tomatoes you can use it as Lasanga filling.
For this i just get the no boil noodles and mozzerella cheese. Start with one layer of noodles at the bottom the glass baking dish and add a layer of the meat filling and top with mozzerella cheese. Another layer of noodles meat and extra cheese on top. This is where I normally stop always end with meat and cheese. Bake in the oven at 350 for about 45 minutes. If you have left overs with this you can cut them into sections and freeze them as well.