Do you ever make something for dinner and think, "My future children are going to LOVE nights when I make this"?
This is one of those recipes: mexican pie.
It's certainly not the most attractive dish (especially when it's photographed in my ugly, yellowy-beige kitchen), but it's very delicious and decadent... and easy to make!
Here's the recipe:
1 tbsp extra-virgin olive oil
about a pound of chicken breast
salt & pepper
1.5 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large flour tortillas (cut into wedges for a square dish; circles for a pie dish)
3 cups raw baby spinach
2 cups shredded pepper jack cheese
1. Preheat oven to 450.
2. The recipe says to cook the chicken in a large skillet with the olive oil, then shred. However, I actually cook the chicken in the crockpot because it falls apart when it's done, and I think it tastes better. Crockpot directions: add chicken breast to crockpot. Season liberally with salt, pepper, and chili powder. Cover with warm water. Turn the crockpot on low, and cook for about 6 hours. If you're using really thick chicken breasts, it may take 8 hours. Really thin, pounded breasts take 5-6 hours. If you want it to cook faster, put it on high for about 4 hours. The high heat just makes a bit drier and tougher. When done, shred and set aside. You can prepare this ahead of time and keep it covered in the refrigerator if you'd like.
3. Whisk together ricotta and salsa verde. Season with salt and pepper (I find this step unnecessary). In a greased 9-inch square baking dish (I use a pie dish), layer a tortilla, 1/3 of the chicken, salsa verde mixture, spinach, and cheese (in that order). Add a tortilla, and repeat twice more. Save some of the cheese to top the final tortilla. I'm only able to get two layers, so I don't use as much cheese (I do load on the chicken and spinach though).
4. Bake until golden brown, about 15-20 minutes. Let stand for 10 minutes before serving.
*You can also add other vegetables if you'd like.
**Vegetarians, try subbing beans for the chicken.