Spinach And Chicken Tortilla Bake

• 1 tablespoon extra-virgin olive oil
• 4 chicken cutlets (about 1 pound)
• Salt and pepper
• 1 1/2 cups store-bought salsa verde
• 3/4 cup ricotta cheese
• 4 large (8") flour tortillas
• 1/2 red onion, thinly sliced
• 3 cups baby spinach (about 1/4 pound)
• 2 cups shredded pepper jack cheese

1. Preheat the oven to 450u0b0. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

extravirgin olive oil, chicken cutlets, salt, storebought salsa verde, ricotta cheese, flour tortillas, red onion, baby spinach, pepper

Taken from www.epicurious.com/recipes/member/views/spinach-and-chicken-tortilla-bake-50190545 (may not work)