Chicken & Spinach Tortilla Bake

• 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.
   

Recipe from Everyday with Rachael Ray

Results:  I sauteed the onion with the chicken when I flipped it and added garlic, too.  I also put cumin & coriander on the chicken.  I swapped crushed hard tacos and LOVED the crunch.  I don't think I'll ever make this with tortillas!  Yum!  Rashan and I loved this!  We might even like a little more heat.  The next morning I added sriracha (hot sauce) to the bake and used it as a side to my eggs over medium. MMMM!  Loved it!!

**Tonight my aunt's hosting a Christmas Eve dinner... potluck.  How lazy!  We're cooking all the food for breakfast tomorrow.  Hmph.