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Chicken-and-Spinach Tortilla Bake

November 2009

Chicken-and-Spinach Tortilla Bake

Kana Okada enlarge

By: Liz Pearson
Part of this menu: Chicken-and-Spinach Tortilla Bake and more! »

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Wine Pairing Icon

PAIR WITH:

Snake River OB-1 Organic Ale


  • 4 Servings
  • Prep 20 min
  • Bake 20 min

Ingredients:

  • 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

Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch.
Try monterey jack instead of pepper jack cheese for a mild, less spicy dish.
Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.

Directions:

  1. 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.

  2. 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.

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