Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ½ whole Store Bought Rotisserie Chicken
- 4 whole Flour Tortillas, Cut Into Wedges
- 1-½ cup Jarred Salsa Verde
- ¾ cups Ricotta Cheese
- 3 cups Fresh Baby Spinach
- ½ whole Red Onion, Thinly Sliced
- 2 cups Shredded Pepper Jack Cheese
Preparation Instructions
Remove skin from chicken and cut into bite-sized pieces.
Combine salsa and ricotta cheese in a bowl.
In a greased 9-inch square baking dish, layer a third each of the salsa mixture, tortilla wedges, chicken, spinach, red onion slices, and shredded cheese. Repeat the layers twice.
Bake at 425F for 20 to 25 minutes or until cheese is browned and bubbly. Let stand for 10 minutes before cutting.
Enjoy.
