Chicken-And-Spinach Tortilla Bake

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
652
FAT
91%
CHOL
76%
SOD
156%

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Ingredients for 4 servings

1 tablespoon extra-virgin olive oil

4 chicken cutlets (about 1 pound)

Salt and pepper

1 1/2 cups store-bought salsa verde

3/4 cup ricotta cheese

4 large flour tortillas, cut into wedges

1/2 red onion, thinly sliced

3 cups baby spinach (about 1/4 pound)

2 cups shredded pepper jack cheese

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