2 chicken breasts (about 1 lb.)
Salt/Pepper
1 1/2 cups store bought salsa verde
3/4 cup ricotta cheese
12 small flour tortillas (8 large flour tortillas)
1/2 red onion, thinly sliced
1 bag spinach
2 cups shredded pepper jack cheese
Heat a small skillet over medium high heat; add the EVOO. Meanwhile, season the chicken with salt & pepper. Add the chicken to the pan and cook about 5 minutes on each side until a golden crust has formed (note: if the chicken breasts are thick you may want to sear the sides of the chicken as well - just prop one up against the side of the pan and rest the other one against it). Remove to a plate and tent with aluminum foil. Let rest at least 10 minutes (letting the juices redistribute through the chicken) and then shred the chicken into small pieces. Leave on the plate.
Meanwhile, whisk together the salsa verde and ricotta; season with salt and pepper to taste.
Grease a 9x13 baking dish (you can use square or oval - we like using the oval because it fits the round tortillas better). Layer 1/4 of the salsa mixture, tortillas (note: if you need to, cut the tortillas in half and put them together like a puzzle, making sure that there is none of the previous layer showing), chicken, onion, spinach and pepper jack (reserve a bit for the top); repeat 3 times. Scatter the remaining pepper jack cheese on top and bake until golden-brown (15 to 20 min.). Let stand 10 minutes before serving.
*Original Recipe courtesy of Everyday with Rachael Ray, Nov. 2009 Menu Planner
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