Serves 4

Prep time 20 min.

Cook time 30 min.


1 Tbsp. olive oil

1 Tbsp. chopped fresh thyme [or 1 tsp. dried thyme]

2 can (14.5oz.each) Del Monte® Diced Tomatoes, not drained

1 can (8oz.) Del Monte® Tomato Sauce

1 cup ricotta cheese

1 pkg. (10oz.) frozen chopped spinach, thawed, and squeezed of excess liquid

4 flour or whole wheat tortilla, 9 to 10-inch

2 cups shredded cooked chicken

3 cup (12oz.) shredded mozzarella cheese


  1. Preheat oven to 375°F.

  2. Heat oil in a medium saucepan over medium-high heat. Add thyme and cook 30 to 60 seconds until fragrant. Add diced tomatoes and tomato sauce. Bring to a boil. Reduce heat to medium-low and cook, uncovered, 5 to 10 minutes or until sauce thickens slightly.

  3. Combine ricotta and spinach in a bowl.

  4. Spread 1/4 cup tomatoes evenly on the bottom of a 9x9-inch baking dish. Place one tortilla over tomatoes. Spread 1/3 of ricotta mixture over tortilla. Top with 1/3 of chicken, 1/4 of cheese and 1/2 cup tomatoes. Repeat layers two more times, ending with the fourth tortilla on top. Press lightly before spreading remaining 1 cup sauce evenly over top.

  5. Bake 25 minutes. Sprinkle with remaining 3/4 cup cheese and bake 5 to 10 minutes until cheese is melted. Let stand 5 minutes.

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