Chicken Spinach Tortilla Bake

Tonight I decided to start on one of my goals from the list that I started a month ago (for a refresher, here it is), but I started cooking. I've been using Pinterest list a crazy person to come up with all sorts of recipes to try and I made my first one tonight.

The original link is here but I changed it just a little bit to fit my family's picky-ness. 

It calls for:

1 tablespoon extra-virgin olive oil

4 chicken cutlets (total around 1 lb) I used chicken thighs because they're a little cheaper

Salt and pepper

1 1/2 cups store-bought salsa verde I used mild salsa because my family isn't big on spicy!

3/4 cup ricotta cheese

4 large (8") flour tortillas

1/2 red onion, thinly sliced

3 cups baby spinach 

2 cups shredded pepper jack cheese I used a mexican blend, again because of the spicy factor 

You preheat the oven to 450 and then in a skillet, you cook the chick in olive oil on medium heat. Season the chicken with some salt and pepper and cook until it is completely cooked through (took about 5 minutes). After the chicken is cooked, let it cool and then shred it. 

While the meat is cooling, mix together the salsa and ricotta in a small dish. You will need a 9-inch baking dish to layer everything, so next grease this pan and begin to layer. Put tortilla down then spread the salsa/ricotta mix then I put spinach next, followed by onions and then cheese; repeat this twice and put a tortilla on top to finish it off. 

Bake until golden-brown (15 to 20 minutes) and let stand 10 minutes before serving. Makes 4 servings. 

Everyone (my mom and two brothers) both thought it was really good! I thought it could have used a little less onion, but that was just me. It was also a little hard to cut since the tortillas were hard, but it was delicious! 

Until next time,

xoxo

Marci