Spinach and Chicken Tortilla Bake

Crispy chicken, tortillas, spinach and melted cheese are stacked into layers of perfection in this delicious Spinach and Chicken Tortilla Bake recipe, enjoy!

Photo by Jackie P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 4

    chicken cutlets (about 1 pound)

  • Salt and pepper

  • 1 1/2

    cups salsa verde, store bought

  • 3/4

    cup ricotta cheese

  • 4

    large (8″) flour tortillas

  • 1/2

    red onion, thinly sliced

  • 3

    cups baby spinach (about 1/4 pound)

  • 2

    cups pepper jack cheese, shredded

Directions

Preheat the oven to 450° fahrenheit. 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.

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