Chicken and Spinach Tortilla Bake

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.