1 Tbl olive oil
1 lb boneless, skinless chicken breasts
salt & pepper
1 1/2 cups green salsa
3/4 cup part skim ricotta
4 large flour tortillas, cut into wedges
1/2 red onion very thinly sliced
3 cups baby spinach (about 4 oz)
2 cups shredded mexican cheese blend (or monterry jack)
1. Preheat oven to 450
2. In large skillet, heat olive oil over med-high. Season chicken with salt & pepper, add to pan and cook about 5 minutes a side (or until cooked). Let cool, then shred chicken (you can also just use a rotisserie chicken & skip this step)
3. Whisk together salsa & ricotta (it looks gross, but will taste good). Season with salt & pepper.
4. Grease a 9" square baking dish (I used a bigger one and it still didn't all fit... so use what ever dish you have). Layer 1/3 of salsa mixture, tortillas, chicken, onion, spinach, & cheese. Repeat 2 more times. Finish with a layer of tortilla & cheese.
5. Bake until golden, about 15 minutes. Let stand 10 minutes before serving.