So, this is similar to all the other Mexican Lasagna recipes out there, but it really different with the ricotta cheese in there. Trust me Havah, it won't be anything like the ricotta that you are think of from Olive Garden's Lasagna! I bought mine at Trader Joe's and it was so creamy, almost yogurt like and made this dinner so good. You can also make it vegeterian by subbing beans for chicken. So anyway, here is my take on Chicken and Spinach Tortilla Bake by Rachel Ray in her Nov 09 issue.
Serves: 6 Prep: 20 Bake and cool: 25
I will double this next time so we can have more leftovers...
*1 Tablespoon of EVOO
*4-6 chicken tenders (or 2 chicken breast pieces pounded thin)
*1 ½ cups of salsa verde (I used the 12 oz jar, used almost all and poured the leftovers over the top)
*3/4 cup ricotta cheese
*5 large flour tortillas, cut into wedges
*½ small red onion, sliced thin
*3 cups baby spinach, lightly chopped
*2 cups shredded jack cheese
*½ cup light sour cream
1. Preheat oven to 450°F and heat the EVOO in a pan (medium-high heat) and season chicken with salt & pepper. Cook in pan, turning once, until cooked (5 mins). Turn off heat and set aside to shred with a fork after you cook it.
2. Whisk together the ricotta cheese & salsa verde (remember to save some). Add some pepper.
3.Grease a 9-inch square baking dish (or 2 to double it), layer 1/3 ricotta cheese mixture, ¼ tortillas, 1/3 chicken, 1/3 onion, 1/3 spinach, 1/3 pepper jack cheese. Repeat 2 more times. Top it with the light sour cream, the last ¼ of the tortillas, and the extra green salsa.
4. Bake until golden, 15-20 minutes and let cool for 5-10.
Note: The onions may be better if you add them in with the chicken to sauté a bit if your kids (or you) would like that better. My family didn’t mind it, but I think I’ll do that next time I make it.
