Chicken and Spinach Tortilla Bake

Chicken and Spinach Tortilla Bake

Total: 35 minutes

Servings: 4-6

On My Menu: From Everyday with Rachel Ray

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 (I used part skim)
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

Directions:
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.

Notes:
I used 6 chicken tenderloins, 1 cup of Ricotta cheese, added a lot more spinach, and used plain Monterey Jack cheese. I think I will also cook the onions with the chicken next time to soften them up.

You can also:

Add avocado to the top. 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.