Recipe Swap Spinach Chicken Tortilla Bake

Serves 8

Ingredients

EVOO Spray

1 rotisserie chicken, meat removed and shredded (discard skin)

pepper, to taste

3 cups store-bought salsa verde (green salsa)

1 1/2 cup part skim ricotta cheese

6 large 100 % whole wheat flour tortillas, cut into wedges

2 large flour tortillas, cut into wedges

3/4 red onion, thinly sliced

5 cups baby spinach 

2 cups shredded 2% Mexican Blend cheese

Tony Chachere's Cajun seasoning, to taste

Directions

1. Preheat the oven to 450°. 

2. Mix the ricotta, salsa verde and pepper to taste.  Spray two 9 inch square baking dishes with EVOO spray and layer about 3/4 cup of the ricotta mixture on the bottom of each dish, top that with wheat tortillas, chicken, onion, spinach, cheese, repeat this three times but with the top layer end with white tortillas (instead of putting them on top of the last ricotta layer.)  

3. Spray the top with EVOO and sprinkle some Tony Chachere's Cajun Seasoning. 

4. Cover and bake (your half) for 15 minutes, remove foil, bake for 5 minutes more.  Remove from oven.  Let rest 10 minutes.  

5. Give the other half to a friend!