Ingredients

The following ingredients have 4 Servings
  • 2 teaspoon canola oil
  • 2 boneless, skinless chicken breasts (about 12-ounces) cut into 1/2 inch cubes
  • 1 red bell pepper, chopped
  • 1/2 cup chopped onion
  • 2 clove garlic, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 1/2 cup fresh salsa, divided
  • 4 (6-inch) corn tortillas, cut into 1-inch strips
  • 1/4 cup reduced-fat, shredded Mexican blend cheese

Instruction

  • Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.
  • In a large skillet, heat oil over medium high heat. Add chicken, pepper, onion, and garlic and cook 8-10 minutes, or until chicken is no longer pink. Stir in spinach, chili powder, and cumin.
  • Evenly spread 1/2 cup of salsa in bottom of baking dish. Top with half of the tortilla pieces and half of the chicken mixture. Spoon 1/2 cup of salsa over the chicken. Repeat layers with tortilla pieces, chicken mixture, and salsa. Cover with foil.
  • Bake 30 minutes, uncover, and sprinkle with cheese. Bake 5 minutes more, or until cheese is melted and hot in center.