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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. In a medium bowl, toss together chicken, garlic and chili powder. Add to pan. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from pan; set aside.
Add oil to pan. Add onion and bell pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chicken mixture and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.
Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado and/or fresh cilantro.