Spinach and Chicken Tortilla Bake Ingredients 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 (8″) flour tortillas 1/2 red onion, thinly sliced 3 cups baby spinach (about 1/4 pound) 2 cups shredded pepper jack cheese Instructions