Fare Notes

Chicken and Spinach Tortilla Bake

Makes 4 Servings

Ingredients:

1 tablespoon extra-virgin olive oil

4 chicken cutlets (about 1 pound) or for veggie version: 1 can black beans, rinsed, drained

Salt and pepper

1 1/2 cups store-bought salsa verde

3/4 cup ricotta cheese

4 large flour tortillas, cut into wedges

1/2 red onion, thinly sliced

3 cups baby spinach (about 1/4 pound)

2 cups shredded pepper jack cheese

Directions:

Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and 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 to 20 minutes. Let stand for 10 minutes before serving.