Serves 4


  • 2 Tbsp. vegetable oil
  • 1 large shallot, diced
  • 1/2 pound spinach, coarsely chopped
  • 1/2 tsp. plus 1/4 tsp. salt
  • 1/2 tsp. plus 1/8 tsp. ground black pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup shredded roast chicken
  • 1 garlic clove, minced
  • 1/4 tsp. ground cumin
  • 8 (6") corn tortillas
  • 1/2 pound mozzarella, shredded


    Active time: 25 minutes
    Total time: 50 minutes

    In a large skillet, heat vegetable oil over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add spinach and cook, stirring, until wilted and liquid evaporates, about 3 minutes. Season with 1/2 tsp. each salt and ground black pepper. Transfer to a plate and set aside.

    In the same skillet, add tomatoes, roast chicken, garlic and cumin and simmer over medium heat until slightly thickened, about 4 minutes. Season with a pinch of salt.

    Preheat oven to 375° F. Oil an 8"-square baking dish. Arrange 4 tortillas overlapping on the bottom of prepared baking dish. Spread the tomato-chicken mixture on top. Arrange 4 more tortillas on top and spread reserved spinach mixture in an even layer. Sprinkle mozzarella, 1/4 tsp. salt and 1/8 tsp. ground black pepper and bake until heated through, about 25 minutes. Cut into 4 pieces and serve.

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