Chicken and Spinach Tortilla Bake

Description:
Because of our needed change in lifestyle, have been thinking of ways to prepare chicken and fish that is appealing to Mier and the kids. I'm lucky that my kids do not have to eat rice in every meal. I wasn't sure how they'd respond to this casserole but it seemed that they liked it. I got the recipe off the Internet but tweaked it a bit to suit our tastes. Turned out pretty good. :-)

I served this with cream of corn soup on the side. :-)

Ingredients:
extra-virgin olive oil
chicken breasts cut into pieces
salt and pepper and ground basil
minced tomatoes, onions and garlic
spinach, washed and dried
quick melt cheese
tortillas

2 cups shredded pepper jack cheese


Directions:
1. Season chicken with salt and pepper and let stand for a few minutes. In a pan, heat the olive oil. Add chicken to the pan and cook until cooked through, about 5 minutes. Let cool, then shred the meat.

2. In the same pan, saute tomatoes, onions and garlic. Season with salt and pepper and ground basil.

3. Assemble in a baking dish, tortilla, spinach, chicken, tomatoes, onions and garlic, and grated quickmelt cheese. Repeat the process ending with tortilla and some cheese on top.

4. Bake for 15-20 minutes or until browned. Cut into wedges and serve.