Thursday, October 15, 2009

Chicken & Spinach Tortilla Bake


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.

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