Mesquite grilled chicken breast covered with tapado sauce, creamed spinach and Monterey Jack cheese, served with tortillas

Start by seasoning the boneless skinless chicken breast with mesquite seasoning on both sides.

Season the Chicken

Heat olive oil in a grill pan over medium heat. Once hot, add the seasoned chicken breast and grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and set aside.

Grill the Chicken

In a medium saucepan, melt the butter over medium heat. Add the frozen chopped spinach and cook until heated through, stirring occasionally.

Cook the Spinach

Once the spinach is heated, lower the heat and add the heavy cream and cream cheese. Stir until the cream cheese is fully melted and the mixture is creamy and well combined. Remove from heat.

Add Cream and Cheese

In a baking dish, place the grilled chicken breast and pour the tapado sauce over the top, ensuring the chicken is well coated.

Combine Chicken and Sauce

Spread the creamed spinach mixture over the tapado sauce on the chicken. Finally, sprinkle the Monterey Jack cheese evenly on top.

Add Creamed Spinach and Cheese

Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly.

Bake the Dish

While the chicken is baking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Warm the Tortillas

Once baked, remove the chicken from the oven. Serve it hot with the warmed tortillas on the side.

Plate and Serve

Chicken breast

Mesquite seasoning

Tomatoes

Onion

Garlic

Cilantro

Lime juice

Fresh spinach

Cream cheese

Garlic powder

Nutmeg

Monterey Jack cheese

Tortillas

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