No, not the far east….put your chopsticks down and back it up. I saw a picture of this recipe and had to try it. It looked unique and it wasn’t until as I was preparing it that i realized that it was Italian meets Mexican. It’s like a lasagna, but instead of noodles there is tortilla. And there is ricotta, but it is mixed with salsa verde. The flavor is unique and delicious, and it’s so fun to stack the layers. It’s cute to look at, easy to prepare, and unlike any recipe I have ever tried. We loved the flavor and I know this will be a new go-to recipe. Healthy, quick, and delicous. It’s sure to please!
spinach chicken tortilla stack
from rachel ray
|1||pound chicken cutlets/breast***|
|1½||cups store-bought salsa verde|
|3/4||cup ricotta cheese|
|4||large (8″) flour tortillas|
|3||cups fresh baby spinach|
|2||cups shredded pepper jack cheese|
|extra virgin olive oil|
|salt and pepper|
|(optional) finely chopped onion|
|(optional) sliced mushrooms|
***i will recommend using a rotisserie chicken to speed this up even more. I think i spent the most time cooking and then shredding the chicken.
- Preheat the oven to 450°. 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.
- Whisk together the salsa verde and ricotta; season with salt and pepper.
- In a large, deep skillet (I have one in my set that is the circumference of my tortillas and also the perfect height at 3-4″ deep) or in a square glass pan, layer one-third of the salsa mixture, tortilla, chicken, onion, spinach and pepper jack; repeat twice. End with one more tortilla to top and sprinkle extra cheese.
- Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving. Enjoy!