Tuesday, December 1, 2009

Chicken-and-Spinach Tortilla Bake


2 cups cooked, shredded chicken
Salt and Pepper
1 1/2 cups store bought salsa
1 cup ricotta cheese
2 large flour tortillas, cut into wedges
1/4 red onion, thinly sliced
1 1/2 cups spinach
1 cup shredded pepper-jack cheese
1 cup shredded mozzarella cheese


Preheat oven to 450 degrees.

Whisk together the salsa and ricotta; season with salt and pepper. In a greased 8x8 baking dish layer half the ricotta mixture, one of the tortillas, chicken, onions, and spinach. Top spinach with remainder of ricotta mixture. Sprinkle with pepper-jack cheese. Top with remaining tortilla and cover with mozzarella cheese. Bake, uncovered, for 25 minutes. Let stand before serving.

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