- 1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15 1/2 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Preheat oven to 425
1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray.
Lay 4 tortillas in bottom of dish (they will overlap slightly).
Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet.
25 to 30 minutes; remove foil, and continue baking until golden,
15 to 20 minutes more.
5 to 10 minutes before serving. ---
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes with garlic, drained
1 can (8 ounces) tomato sauce
1 teaspoon hot pepper sauce
1 cup part-skim ricotta cheese
1 can (4 ounces) diced green chilies
1/4 cup chopped fresh cilantro, divided
12 (6-inch) corn tortillas
1 cup (4 ounces) shredded Cheddar cheese