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Jennifer F.
Posts:
4,000
From:
moreno valley,ca
Registered:
6/11/07
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(6 of 6)
Re: Spinach and Chicken Tortilla Bake
Dec 4, 2009 12:01 PM
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I also love ricotta!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Sweetie Pie
Posts:
8
From:
CA
Registered:
12/3/09
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(5 of 6)
Re: Spinach and Chicken Tortilla Bake
Dec 3, 2009 6:28 PM
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Thanks for sharing this Scott! Looks like a great recipe. I like how this uses Ricotta Cheese.
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DJ
Posts:
1,803
From:
Texas
Registered:
7/9/03
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(4 of 6)
Re: Spinach and Chicken Tortilla Bake
Nov 18, 2009 6:03 AM
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Scott, sounds wonderful! Thanks!
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C (P) S
Posts:
4,539
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(3 of 6)
Re: Spinach and Chicken Tortilla Bake
Nov 17, 2009 8:42 PM
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RR rocks
--
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~
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Hey Lisa
Posts:
2,208
From:
Oregon
Registered:
9/27/06
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(2 of 6)
Re: Spinach and Chicken Tortilla Bake
Nov 17, 2009 6:23 PM
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Mmmm this sounds good. I enjoy Rachel Ray's ideas for shortcuts.
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Lisa
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scott eggers
Posts:
1,038
From:
Chicago
Registered:
8/25/07
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(1 of 6)
Spinach and Chicken Tortilla Bake
Nov 14, 2009 11:05 PM
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Spinach and Chicken Tortilla Bake
adapted from Rachel Ray
1 # left over chicken shredded
1 1/2 cups salsa (you pick the heat)
3/4 cup ricotta cheese (I used a cup)
4 large flour tortillas
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound) (I use frozen and squeezed dry)
2 cups shredded pepper jack cheese
Whisk together the salsa and ricotta. In a greased 9-inch round pie plate, layer tortilla one-third of the salsa mixture, chicken, onion, spinach and pepper jack; repeat twice and top with last tortilla. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before cutting.
I added some extra cheese on top of the last tortilla and dotted it with some left over salsa.
I had to trim the tortillas to fit, so they wouldn't flop over the sides. Once it was assembled I use trimmed the extra tortillas.
This reheats well.
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