Quick and easy!
Ingredients
2 Tablespoon olive oil
2 cloves garlic, chopped
1/2 large onion, chopped
2 teaspoons cumin
2 (10 ounce) packages chopped spinach, defrosted and excess moisture squeezed out
1 ( 16 ounce) jar salsa
2 cups cooked chicken, cut into bite size pieces
Salt and pepper
3 (8 inch) tortillas
2 ounces pepper jack cheese
1/4 cup chopped green onions
1/4 cup sour cream
Instructions
Preheat oven to 350 degrees. In medium skillet, heat olive oil over medium heat. Add garlic, onion and cumin and cook until onions are softened, about 2 - 5 minutes.
Add drained spinach and half of the salsa and cook until warmed through. Remove from heat and stir in chicken. Season with salt and pepper to taste.
Spread 1/2 of remaining salsa in the bottom of a 10 inch square baking dish. Lay one tortilla on top of the salsa and spread 1/2 of the chicken mixture on top of it. Top with another tortilla and spread remaining chicken mixture on top of it. Top with third tortilla. Spread remaining salsa on top. Scatter cheese on top. Bake for 20 minutes or until heated through and the cheese is melted. Remove from oven and allow to stand for 5 minutes.
Top with green onions. Cut into wedges. Top each with sour cream.