Hello again, food lovers.

Welcome to another installment of Conquering the Kitchen, a blog that allows me to dish about my culinary mishaps and spill the beans on my favorite recipes.

I should preface today’s blog by saying that my roommates will probably try to kill me for revealing another of our secret recipes…but I’ll risk it for the greater good. The love of food.

Today I’ll tell you how to make Tortilla Spinach and Cheese Cannelloni, or Chicken Spinach Tortillas, which is what we fondly call it at our house. The original recipe came from a cookbook called, “101 Things To Do With A Tortilla,” but we’ve added a few college (read: cheap) touches to make it our own. NOTE: Smaller pans or casserole dishes will require fewer ingredients. I’d recommend cutting it in half unless you’re a fan of leftovers. But really, who isn’t?

Here’s what you’ll need.

– 1 package of frozen chopped spinach

– 1 tsp. garlic salt

– 1. tbsp. Italian seasoning

– 1 cup shredded mozzarella cheese

– About 1 lb. of chicken (more or less depends on how much you feel like eating)

– 12 medium flour tortillas

– 1 jar of alfredo sauce (trust me)

And here’s what you do:

1. Cook your chicken, then shred it. My roommate likes to add all kinds of seasoning to the chicken when she’s cooking, but spices scare me, so I leave it alone. It’ll end up delicious anyway. Once the chicken is completely cooked, shred it.

2. Thaw your spinach. In a bowl, mix the mozzarella cheese, thawed spinach, shredded chicken, garlic salt and Italian seasoning. Add about half the jar of sauce and stir until it’s well mixed.

3. This is the fun part. You’ll need a small casserole dish (or pan, whatever you’ve got that has raised sides.) Like I said in my last blog, I like glass dishes because it’s easier to see how things are coming along, but anything will work. Lay a tortilla flat, spoon some of the mixture onto it and roll it up like a burrito, without the bottom tucked in. Lay the roll in the casserole dish. Repeat until you’ve covered the bottom of the pan.

4. Once you’ve covered the bottom of the pan, if you still have room, it’s time to start another layer. BUT FIRST cover your first layer in alfredo sauce. Yes. After it’s covered, start the next layer. Cover that one in sauce as well.

5. By now, you’re probably out of tortillas, sauce and pan space, which is good because that means it’s almost eating time. Bake the dish on 375 for 20-30 minutes, or until the tortillas begin to brown a bit. Since everything’s already cooked, you can’t undercook it, but it may be a little cold if you take it out too soon.

The easiest way to serve this dish is for everyone to take a roll or two and dig in. Don’t try cutting into it, it’ll make a huge mess. Trust me and one of the kitchens in ECA, which was undoubtedly scarred for life in the great alfredo massacre of 2010.

Enjoy!