Chicken and Spinach Tortilla Bake

The Milnes love us some Tex-mex so this was right up our alley!! I've actually started Tex-mex Mondays in our house which has been a big hit. My husband and kids adore a little spice and some avocados. I recently made this dish for some friends and they loved it!!! I like to serve it with some garlic black beans (recipe to come) and cilantro lime rice (recipe soon). I also got this recipe from Marci's blog, but it is from Rachael Ray.

Ingredients:
1 tablespoon extra-virgin olive oil
4 chicken cutlets, about 1 pound
Salt and pepper
1 1/2 cups store-bought salsa verde (I used a little more)
3/4 cup ricotta cheese (I used part skim)
4 large flour tortillas, cut into wedges 1/2 red onion, thinly sliced
3 cups baby spinach, about 1/4 pound (I didn't measure, just put an even layer of leaves to cover dish each time)
2 cups shredded pepper jack cheese

Directions:
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 greased 9-inch square baking dish (I used 9x13), 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.

Jill