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 (8″) flour tortillas
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.
Yield: 4 servings
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