Modern Tuna Casserole by CK
3 tablespoons butter, divided
4 medium carrots, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced baby portobello mushroom
10 oz albacore white tuna in water, drained and flaked
2 cups fresh baby spinach
1 cup frozen peas
3 cups uncooked spiral pasta
1 tablespoon all-purpose flour
2/3 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes.
Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean.
In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, adding reserved pasta water if needed, 1-2 minutes. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.

WHITE CHICKEN ENCHILADAS by GKT
2 1/2 c. chicken, cooked & shredded
2 c. chicken broth
3 Tbsp. canola oil
12 corn tortillas
1 onion, diced
3 – 4 oz. cans whole green chilies, diced
1 tsp. paprika
1/2 c. heavy cream
2 Tbsp. butter
2 Tbsp. flour
1 c. sour cream
2 1/2 c. Monterey Jack cheese, grated
salt and pepper to taste
Heat 2 Tbsp. canola oil in a small skillet. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp). Place on paper towels to drain.
Heat 1 Tbsp. canola oil in separate skillet. Add onion and saute for 1 minute. Add chicken, half of green chilies and 1/2 tsp. paprika. Add 1/2 c. chicken broth. Add cream. Allow mixture to bubble and get hot. Turn off heat and set aside. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 c. chicken broth. Whisk together and cook for another 1-2 minutes. Stir in other half of chilies. Reduce heat, then stir in sour cream. Add 1 1/2 c. grated cheese and stir to melt. Add 1/2 tsp. paprika. Salt and pepper as needed. To assemble: spoon chicken mixture on top of tortillas, one by one. Top with lots of cheese and roll up. Place seam side down in 9×13 casserole dish. Pour cheese mixture over the top of tortillas. Top with extra cheese if desired. Bake at 350 for 30 minutes. (you can add one jalapeno pepper to sauce if desired)