Jess's Recipes

This recipe is from the Pampered Chef and is designed to be made in the Deep Covered Baker, although I am sure it could be made in any deep casserole dish. Ingredients ¼ cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce (I used mild because that was all I could find - I would suggest a spicy one) 12 (6-in.) corn tortillas 3 cups diced or shredded cooked chicken (I just boiled chicken but any cooked chicken will do) Additional chopped fresh cilantro leaves (optional) 1. Chop cilantro. Place cream cheese in bowl. Microwave on HIGH 30-45 seconds or until very soft (I needed to do this longer). Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker or casserole dish. Pour remaining enchilada sauce into another bowl; set aside. 2. To assemble lasagna, ...

Ingredients 1 (20-ounce) package fresh spinach, tough stems removed and washed 5 tablespoons unsalted butter 1/4 cup minced shallots 2 teaspoons minced garlic 3/4 pound portobello mushrooms, stems removed and sliced (about 3 large) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 4 cups whole milk 1/8 teaspoon freshly grated nutmeg 2 1/2 cups grated Parmesan 15 ounces fresh ricotta 1 1/2 cups grated Fontina or provolone 1 1/2 cups grated mozzarella 1 pound lasagna noodles, cooked to al dente Directions Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook...