Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Salsa Chicken & Ranch Florentine Tostad




Source of Recipe


Picky Palate






List of Ingredients



• 2 Tablespoons extra virgin olive oil
  
• 3 Cups chopped fresh spinach leaves
  
• 2 Cups cooked shredded chicken breast
  
• 2 Tablespoons fresh minced garlic
  
• 1 Tablespoon ground cumin
  
• 1/2 teaspoon kosher salt
  
• 1/4-1/2 teaspoon dry Ranch Seasoning
  
• 1/2 Cup prepared salsa of choice
  
• 6 Tortilla Land Corn Tortillas
  






Instructions



1. Heat oil in a medium skillet over medium heat. Saute spinach until leaves wilt. Stir in chicken, garlic, cumin, salt, ranch seasoning and salsa. Cook for 5 minutes or until chicken is heated through.
   
2. Heat small skillet over medium heat. When hot add tortilla. Cook for 30 seconds then flip and cook second side for another 30 seconds. When lightly browned on both sides remove. Cook remaining tortillas.
   
3. Top tortillas with chicken mixture. Serve with salsa if desired.
   






Final Comments


6 servings