I’m so excited to share this recipe with you guys! I’ve made a bunch of good stuff lately, but I feel like it’s been awhile since I’ve made something this good that was this easy. It’s a pretty standard Tex-Mex type dish — you know, tortillas, beans, salsa, cheese…but it’s also got ricotta cheese in there to make everything creamy and dreamy and YUM.
I actually don’t have anything else funny or interesting to say today. Just that you should make this ASAP. It was great straight out of the oven, it was great reheated for lunch, and it was great by the forkful out of the fridge late at night. Not that I ever do that, of course. I’m classy like Kate Middleton, man.
[Speaking of Her Highness, have you seen this? Oh, Duchess. You’re the best.]
CHICKEN SPINACH TORTILLA BAKE (adapted from Rachael Ray)
1 and 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
salt and pepper
4 large flour tortillas, torn into large pieces (I used whole wheat)
1 lb chicken breasts, poached and shredded
1 15-oz can black beans, rinsed and drained
1/2 red onion, thinly sliced
3 cups baby spinach
2 cups shredded cheese (I used half cheddar, half pepperjack)
1. Preheat oven to 450 and spray a 9-inch baking dish with nonstick spray. Whisk together salsa verde and ricotta; season with salt and pepper.
2. In prepared baking dish, spread just enough of the salsa mixture to coat the bottom. Layer one-third of the tortillas pieces on top, followed by 1/3 the chicken, then the beans, onion, spinach and cheese. Repeat with two more layers, finishing with more shredded cheese.
3. Bake uncovered until golden-brown, 15-20 minutes. Let stand 10 minutes before serving.
Best quick dinner I’ve made in a long time! I especially love how it’s super creamy without using condensed cream of whatever soup. Make this soon, friends!