Preheat the oven to 450 degrees. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt & pepper, add to the pan and cook, turning once, until cooked through, about 5 mins. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt & pepper. In a greased 9 inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden brown 15-20 mins. Let stand for 10 mins before serving.
Originally Submitted
7/27/2010
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