Chicken-and-Spinach Tortilla Bake

By lindybug

Variations:
-Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch.
-Try monterey jack instead of pepper jack cheese for a mild, less spicy dish.
-Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 chicken cutlets (about 1 pound)
• Salt and pepper
• 1 1/2 cups store-bought salsa verde
• 3/4 cup ricotta cheese
• 4 large flour tortillas, cut into wedges
• 1/2 red onion, thinly sliced
• 3 cups baby spinach (about 1/4 pound)
• 2 cups shredded pepper jack cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.

Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.