Spinach Tortilla Bake with Ricotta Cheese and Salsa Verde

We have been eating a lot of spinach around here. It’s in season right now so now’s the best time.

Ingredients:
2 T olive oil
4 chicken breasts (about 1 pound) OR 1 can of black beans, rinsed and drained
Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
3 large flour tortillas
1/2 red onion, chopped
3 cups baby spinach
2 cups shredded Monterey Jack cheese

Instructions:
Preheat oven to 450 degrees.

In a large skillet, heat 1 T 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 and place in a bowl to the side.

In the same skillet, heat 1 T olive oil over medium-high heat. Add onion, cook for a few minutes and then add spinach until onions are soft and spinach is wilted.

In a small bowl, whisk together ricotta and salsa verde.

In a greased pie pan or 9-inch square baking dish, pour 1/3 of the salsa mixture in the bottom of the pie pan or baking dish. Next, place one tortilla on top. Next, 1/2 of the chicken, then half of the spinach mixture and then 1/2 the cheese. Repeat with salsa mixture, tortilla, chicken, spinach, cheese, tortilla. Top with remaining salsa mixture.

We had this with mexican rice and strawberries.

Did I change anything? The directions for this recipe were really confusing. I hope they are a little bit clearer now. Also, I cooked and shredded the chicken ahead of time for a quicker assembly and since the chicken had been sitting in the frig, I threw it in with the onion and spinach mixture to warm it up since it was already cooked.

What did the family think? Everyone really liked it. I think next time I make it I will switch out the chicken with some beans to make it vegetarian and maybe use pepper jack to give it some more spice. Also, I used a pizza cutter to cut this up…worked like a charm. 🙂

from Rachel Ray

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Filed under Chicken, Everybody Ate It, Mexican, Vegetarian

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