Chicken and Spinach Tortilla Bake

So, this is similar to all the other Mexican Lasagna recipes out there, but it really different with the ricotta cheese in there. Trust me Havah, it won't be anything like the ricotta that you are think of from Olive Garden's Lasagna! I bought mine at Trader Joe's and it was so creamy, almost yogurt like and made this dinner so good. You can also make it vegeterian by subbing beans for chicken. So anyway, here is my take on Chicken and Spinach Tortilla Bake by Rachel Ray in her Nov 09 issue. 

Chicken and Spinach Tortilla Bake
Serves: 6 Prep: 20 Bake and cool: 25
I will double this next time so we can have more leftovers...
*1 Tablespoon of EVOO
*4-6 chicken tenders (or 2 chicken breast pieces pounded thin)
*1 ½ cups of salsa verde (I used the 12 oz jar, used almost all and poured the leftovers over the top)
*3/4 cup ricotta cheese
*5 large flour tortillas, cut into wedges
*½ small red onion, sliced thin
*3 cups baby spinach, lightly chopped
*2 cups shredded jack cheese
*½ cup light sour cream
1. Preheat oven to 450°F and heat the EVOO in a pan (medium-high heat) and season chicken with salt & pepper. Cook in pan, turning once, until cooked (5 mins). Turn off heat and set aside to shred with a fork after you cook it.

2. Whisk together the ricotta cheese & salsa verde (remember to save some). Add some pepper.

3.Grease a 9-inch square baking dish (or 2 to double it), layer 1/3 ricotta cheese mixture, ¼ tortillas, 1/3 chicken, 1/3 onion, 1/3 spinach, 1/3 pepper jack cheese. Repeat 2 more times. Top it with the light sour cream, the last ¼ of the tortillas, and the extra green salsa.

4. Bake until golden, 15-20 minutes and let cool for 5-10.

Note: The onions may be better if you add them in with the chicken to sauté a bit if your kids (or you) would like that better. My family didn’t mind it, but I think I’ll do that next time I make it.

Rachel Ray's BLT Mac & Cheese

Ok, so this is the start of my weekly recipes. I like to use Rachel Ray but I sometimes put in my own 2 cents or alter it a bit so, Ray Ray, don't get offended. I'm sure she'll be a Chef Follower of this Blog soon;) Other times I'll share my own creations. So Bon Appetit! This is a super yummy recipe that is really about 30 mins if you have the ingredients bought.Elliott (the non-eater at times) ate 3 servings!! I used brown rice pasta for the first time with it and it was so good! Enjoy!

Salt

1 pound ziti rigati pasta or brown rice pasta (tube kind)

Extra virgin olive oil (EVOO), for drizzling

6 slices bacon, chopped

2 leeks, trim off green stems, halved lengthwise and sliced crosswise

2 large cloves garlic, chopped

1/2 teaspoon crushed red pepper

3 tablespoons tomato paste or spag. sauce

Two bricks cream cheese (3 ounces each), cut into pieces

1 1/2 cups shredded Asiago, Grana Padano or Parmigiano Reggiano cheese

1/2 pint cherry tomatoes, quartered

2 cups baby arugula, chopped a bit

1/2 cup basil leaves, chopped

Juice of 1/2 lemon

1/2 milk or pasta water

Pre-heat the oven to 500°F.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3-5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water or milk.

Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7-8 minutes.

In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.