Chicken and Spinach Tortilla Bake

Rangarth

Serves 6

Onion - Red Onion, Raw Medium Slice, 1 medium sliced
Chicken - Breast, meat only, cooked, roasted, 3 breast, bone and skin removed
Fresh Express - Baby Spinach, 1 container (4 cups ea.)
Pace - Salsa Verde Medium, 1 container (28 tbsp ea.)
Sargento - Light Ricotta, 1 cup
Kraft Natural Shredded Cheese - 2% Mexican 4 Cheese, 1 container (7 ounces ea.)
Mission Tortillas Plus - Flour Large Tortilla Shell 96% Fat Free, 3 tortilla

Cal Carb Fat Protein Chol
Total: 2457 157 78 250 709
Per Serving: 410 26 13 42 118

1. Preheat oven to 450F
2. Mix the Ricotta and Salsa Verde to form a sauce.
3. Cut the Chicken up and cook with a little EVOO. Add the onions and cook a little longer.
4. Take a 2-3 quart square baking pan and EVOO the inside. Place a little of the cooked chicken and onion on the bottom.
5. Place a tortilla, then spread a third of the Chicken/Onion mixture, then a third of the spinach, third of the salsa verde/ricotta mixture and then a third of the cheese. Repeat two more times. Layering like a lasagna.
6. Place in oven uncovered for about 20 minutes. Serves 6.

minimaggie

To lower the carbs could you use zucchini slices in place of the tortillas?

Rangarth

Havent tried it but that or maybe even thin slices of eggplant maybe.

awwwshux25

bump