Thursday, December 31, 2009

Chicken and Spinach Tortilla Bake

Now that things are starting to slow down after the holidays, I can catch up on some blogging. We tried this dish a couple of weeks ago and really liked it! I never would have thought to put spinach in a Mexican dish, but this was really good! This is a great dish if you want to trick your kids into eating spinach. My 3 year old loved it!
Chicken and Spinach Tortilla Bake
Rachael Ray

1 tbsp olive oil
3-4 chicken breasts or cutlets
salt and pepper
1 1/2 cups salsa verde
3/4 cup ricotta
4 large flour tortillas, cut into wedges
1/2 red onion, thinly sliced
3 cups baby spinach
2 cups shredded pepper jack cheese

Preheat oven to 450*. In a large skillet, heat olive oil over med-high heat. Season chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, shred meat. (I just baked the chicken in the oven-then shredded it.)
Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9 inch baking dish, layer one third of of salsa mixture, tortillas and chicken, onion, spinach and cheese; repeat twice. Bake until golden brown, 15-20 minutes. Let stand 10 minutes before serving.

*Try using 3 cups crushed tortilla chips instead of flour tortillas
**Use 15oz can black beans or your favorite beans instead of chicken or add to salsa mixture for a different flavor

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