I found this recipe and it sounded so good. I was right! My kids thought so too -- one of them told me he really loved it. :) Next time, I think I'll add some mushrooms!
1 tbsp olive oil
Salt and pepper
4 chicken cutlets (I used ~1 lb chicken tenders)
1.5 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large tortillas, cut into wedges (6 each)
1/2 red onion, thinly sliced
3 cups baby spinach (~1/4 lb)
2 cups shredded pepper jack cheese (or monterey jack or cheddar jack)
2 large tortillas, cut in half
Preheat oven to 450. In a large skillet, heat olive oil over med-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5-7 minutes. Let cool, then shred the chicken.
While shredding chicken, quickly saute the onions in the same pan, if desired.
Whisk together the salsa verde and ricotta cheese; season with salt and pepper. In a greased 9x11 baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and cheese; repeat twice (switching the tortillas & salsa mixture). Put 1.5 of halved-tortillas on top, and top with more cheese. Bake until golden brown, 15-20 minutes. Let stand for 10 minutes before serving.
(This will FILL your pan! Just squish it down as you're layering. The spinach will cook down...)
Recipe from Rachael Ray magazine.