(Updated with a new photo on January 31, 2013.)
I was going to save this recipe to share with you this spring, when I can make it again and photograph it with the natural light in my kitchen. I know the picture isn’t very attractive. The truth is, some foods just don’t photograph well – especially without natural light. But as much as I love including pretty pictures with my recipes when possible, the point of this blog, for me, is to share the recipes that I love with you – even if I’m not able to get a magazine-worthy photo of every recipe. And this, my friends, is definitely a recipe I love. Is it attractive? Nope. Is it messy? Yes. Does it taste amazing? ABSOLUTELY.
I first saw this on Stephanie’s blog, and I immediately wanted to try it. But for whatever reason, I haven’t really been into ricotta cheese lately. I’m not really sure why. I decided to replace the ricotta with cream cheese, which turned out to be a stroke of brilliance on my part. The cream cheese added a great tangy quality to the recipe. I wouldn’t initially think that spinach and salsa verde would work well together, but it turns out that they’re a perfect match. Although this was too spicy for my boys, Joe and I both absolutely loved it…and next time I make it I’ll be doubling the recipe so we can eat the leftovers for days.
Spinach and Chicken Tortilla Bake
adapted from Stephanie Cooks (and originally from Rachael Ray)
1 tablespoon olive oil
1 pound chicken breasts
Salt and pepper
1 1/2 cups salsa verde
1 8-ounce package cream cheese, softened
4 large (8-inch) tortillas
3 cups baby spinach
1 1/2 cups shredded pepper jack cheese
1. Preheat the oven to 450 degrees.
2. In a large skillet, heat the oil. Add the chicken, seasoned with salt and pepper, until cooked. Remove from the heat and slice thin or shred the chicken.
3. In a small bowl, combine the salsa verde and the cream cheese.
4. In a baking dish sprayed with cooking spray, place the first tortilla. Top with 1/3 of the chicken, salsa/cream cheese mix, spinach, and pepper jack cheese. Top with another tortilla and layer another 1/3 of each ingredients, repeating the process until you end with the final tortilla.
5. Bake 15 to 20 minutes, until the cheese is melted and the top tortilla is crisp. Allow to cool 10 minutes before slicing and serving.