When you’re home from work, one of the last things you may want to do is to spend your downtime preparing a meal that will take hours. That’s why every so often we try to present recipes that’ll take you just a couple of minutes. Today’s chicken and spinach tortilla bake recipe will only take you about twenty minutes to cook. Here we go!
- A tablespoon of extra virgin olive oil
- Two cups of shredded pepper jack cheese
- Four chicken cutlets (about a pound)
- Three cups of baby spinach
- Pepper and salt
- Half of a thinly sliced red onion
- One and a half cups of salsa verde
- Four flour tortillas cut into wedges
- A ¾ cup of ricotta cheese
Preheat your oven to 450 degrees. Use a large skillet over medium-high heat to heat the olive oil. Use the salt and pepper to season the chicken before adding it to the pan and cooking it, making sure to turn it over once so it’s entirely cooked. This process should take about five minutes or so. Once the chicken has cooled, shred it.
Whisk the ricotta and salsa verde together before seasoning it with the pepper and salt. Use a greased 9-inch square baking dish to layer a third of the mixture you just made along with the pepper jack cheese, tortillas, the spinach, chicken, and the onion, repeating the process twice. Bake until the layers become golden brown which should take about twenty minutes. Wait about ten minutes before serving.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.