* 1 tablespoon extra-virgin olive oil
* 4 chicken cutlets (about 1 pound)
* 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
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.
I really loved this recipe. it was sooooooo fast. I loved the spinach too, who would think to add some greens to their mexican and kick up the nutrition. It did have a kick to it because of the salsa verde I bought was medium not mild and the pepper jack cheese has kick to it also. You could easily tone it down with mild salsa and cheddar and I think it would be just as good. It may seem weird to use ricotta cheese in Mexican but it worked.This recipe needs to be in the rotation for sure. Now that I am typing this I wish I was making it again tonight it was that good. I dont know if the picture even does this cheesy deliciousness justice.