Boursin Pasta Bake 

Ingredients 

• 1 Boursin cheese
• 2 containers of grape tomatoes
• 3 cloves of garlic, crushed
• Olive oil, drizzled 
• Salt and pepper to taste
• 2 Tbls of fresh chives
• 1 cup fresh basil
• 1 family sized package of tortellini of your choice
• 4 large handfuls of fresh spinach 

Directions

1. Place the Boursin in the center of your baking pan. Add the grape tomatoes followed by your crushed garlic. Drizzle olive oil in top. 
2. Season with salt and pepper to taste. Add your fresh chives and basil. 
3. Bake at 400 F for 30-35 minutes.
4. Before the tomatoes and Boursin are almost done baking, prepare your tortellini according to the instructions on the packaging.
5. After you have finished baking the tomatoes and Boursin, crush tomatoes. 
6. Stir in prepared tortellini and spinach. 
7. Sprinkle with Parmesan cheese if desired. Serve immediately. 

 Copycat Bertucci’s Nolio Pizza

INGREDIENTS

• 1 cup heavy whipping cream
• 1 teaspoon ground white pepper
• 1 medium lemon, juiced
• 1 medium onion, thinly sliced
• 1 tablespoon olive oil
• 1 1/2 cups shredded mozzarella cheese
• 1 cup (8 ounces) chopped or shredded prosciutto
• 1 ball pizza dough (store-bought or homemade)

INSTRUCTIONS

1. Preheat oven to 400°F.
2. In a small saucepan, boil the heavy cream until thickened. Add the white pepper and lemon juice; remove from heat and set aside.
3. In a medium skillet, sauté the onions in olive oil until they begin to brown.
4. Roll out the pizza dough and place onto a non-stick pizza pan. Sprinkle on the cheese, then prosciutto. Add the cream mixture a little at a time to the pizza (Tablespoons full) forming little puddles spread around the pizza. 
5. Drain the onions and put them on last. They will continue to caramelize as the pizza bakes.
6. Bake 8 to 12 minutes. Don't overbake.

Source: 

https://www.recipegirl.com/

Chicken Enchiladas

Ingredients 

• 1 ½ cups cooked shredded chicken
• 2 cups easy enchilada sauce, divided
• 8 corn or flour tortillas
• 3 cups shredded Mexican-blend cheese, divided
• salt and black pepper, to taste
• optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese 

Directions 

• 
  Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
• If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.

  If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
• Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
• Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
• Serve immediately and garnish with desired toppings.

Enchilada Sauce 

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 2 ¼ cups chicken broth
• 2 tablespoons tomato paste

• 
  Heat the olive oil in a small pot over medium-high heat.
• Add the flour and whisk together for 1 minute.
• Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
• Slowly pour in the broth while whisking constantly to make sure no big lumps form.
• Add the tomato paste and whisk the enchilada sauce until completely smooth.
• Bring to a simmer, remove from heat, and serve.

Source: https://www.isabeleats.com/wprm_print/10652