3 Servings 25 min Cook
2 Breast, bone and skin removed Chicken Breast
1 Tbsp Olive Oil
1/4 Cup Water
2 Cup Spinach
1 Tsp Salt
4 Tortilla Tortillas
8 Oz Monterey Cheese
6 Tbsp Salsa
Pound chicken breast out to even thickeness.
Heat oil in a pan over medium-high heat.
Cook chicken about 6-10 minutes per side, or until chicken is cooked through, no longer pink, and the juices run clear.
Let rest five minutes before cutting into bite sized pieces.
Set aside.
Heat ¼ c.
water in a large skillet over medium heat.
Add spinach, sprinkle with salt, and cover.
Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
Drain spinach in a colander, rinse with cold water, and squeeze out excess water.
Set aside.
Spray the skillet with cooking spray, and heat over medium-high heat.
Place tortillas in the hot skillet, and evenly spread a thin layer of cheese over the surface.
Separate cooked spinach leaves and spread over the cheese.
When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla.
Add chicken.
Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape.
Cook about one minute longer before removing to a plate.
Repeat with remaining tortillas.
