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
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese
Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.
3 tablespoons vegetable oil
3/4 cup chopped onion
One 29-ounce can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat-leaf parsley
Five 10-inch flour tortillas
8 ounces monterey jack cheese, shredded
1 cup store-bought green enchilada sauce
Preheat the oven to 400°. In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in the reserved liquid.
Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.