1 lb chicken breasts grilled, shredded
1 cup Ricotta cheese
2 extra large wheat tortillas
3 cups fresh baby spinach
leaves chopped (or more)
1/2 lb pepper-jack cheese
1 1/4 cups salsa verde store bought or fresh
For Fresh Salsa Verde
4-5 medium tomatillos
1 jalapeno pepper
1-2 slices red onion
1/2 tsp fresh minced garlic
1 1/2 tsp lime juice
1/2 tsp salt
Lightly spray an 8" x 8" baking pan with cooking spray. Put one large wheat tortilla in the bottom of the pan, then top with 1/2 of the salsa, spinach, chicken, and cheese.
Add another tortilla, then remaining salsa, spinach, chicken, and cheese.
Bake at 400 degrees for 20 minutes until the cheese is bubbly and golden brown. Let stand for 10 minutes before serving. This smelled so good I could hardly wait to take it out of the oven.
Serve with fresh chopped tomatoes if you like.