I’m originally from Alaska.  There are fewer places in the world that are truly more ruggedly beautiful.  I’ve said it more than once that when you’re driving  down the highways of Alaska, your window is a picture frame of some of the most stunning landscapes you’ll ever see.  The aurora borealis is enchanting.  To watch the lights dancing across the sky is an experience that captures your heart and keeps you up late at night peeking out of the window hoping for just one more glimpse of such surreal beauty.

As the mercury drops I yearn for hot chocolate by the fire, cuddly quilts and comfort food.  This recipe is my stepson’s all-time favorite for fall. 

Chicken Tortilla Cannelloni

Ingredients:

• 14 oz. cooked, cut up chicken
• 15 oz. Alfredo sauce (homemade is best!  See my note at the end.)
• 1 1/2 tsp. Italian seasonings
• 6 flour tortillas
• 2 cups spaghetti sauce (your choice)
• 4 oz. shredded mozzarella

Combine the chicken, alfredo and italian seasoning.  Smear a little spaghetti sauce onto the bottom of a greased casserole.  Into each tortilla put 5 oz. of the chicken “goop”. (”goop” is a technical term that refers to the … well … uhhh … goop that you just mixed up.)  Roll up each tortilla and place side by side in the casserole.  Pour your favorite spaghetti sauce over the top and sprinkle with mozzarella.  Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly and golden. 

Note: Homemade Alfredo Sauce is the best.  Use my cream sauce recipe in Delmonico Ham and Potatoes and add 2 1/2 oz. of shredded parmesan.   Enjoy!