Spinach and Chicken Tortilla Bake

I've mentioned before that I am recently obsessed with Pinterest. I don't use it for anything except recipes, but that keeps me busy enough. I stumbled upon this recipe a few weeks ago and knew I wanted to try it. For starters, it has salsa verde in it which has quickly climbed the ranks as one of our favorite ingredients. Then add to it that there's lots of cheese... tortillas... and yeah, some veggies... you can't go wrong. This was very easy to assemble and delicious- John and I both really loved it. Not to mention with Thanksgiving coming up you can easily use leftover turkey! Try it- most likely you have a lot of the ingredients on hand already.

Source: Slightly adapted from Stylish Cuisine, originally Rachel Ray

Ingredients:
1 tbsp olive oil
1 pound chicken breasts
Salt and pepper
1 1/2 cups salsa verde
3/4 cup ricotta cheese
4 large (8") tortillas
3 cups baby spinach
1 1/2 cups shredded pepper jack cheese

Directions:
1- Preheat the oven to 450.
2- In a large skillet heat the oil. Add the chicken, seasoned with salt and pepper, until cooked. Remove from the heat and slice thin or shred the chicken.
3- In a small bowl combine the salsa verde and the ricotta cheese.
4- In a baking dish place the first tortilla. Top with 1/3 of the chicken, salsa/ricotta mix, spinach, and pepper jack cheese. Top with another tortilla and layer another 1/3 of each ingredients, repeating the process until you end with the final tortilla.
5- Bake 15-20 minutes, until the cheese is melty and the tortilla is crisp. Allow to cool 10 minutes before slicing and serving.