Here is my adjusted version,
- 3 chicken breasts or 2 cans of black beans (or a mix of both)
- 3 cups store-bought salsa verde (I didn't use this much.)
- 1.5 cup ricotta cheese
- 6 small flour tortillas
- 2 cups baby spinach
- 2 cups shredded pepper jack cheese (I used Mexican blend.)
Whisk together the spinach, salsa verda and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken and/or beans, spinach and cheese; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.