CHICKEN TORTILLA SPINACH CASSEROLE

Name: CHICKEN TORTILLA SPINACH CASSEROLE
Prep time: 20 min
Cook time: 30 min
Yield: 6 people
Ingredients: 1 ½ pounds boneless, skinless chicken breasts, cooked and shredded; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, chopped; 1 can (10.5 oz) condensed cream of chicken soup; 1 cup sour cream; 1 cup salsa; 1 teaspoon ground cumin; 1 teaspoon chili powder; salt and pepper to taste; 12 corn tortillas, cut into quarters; 2 cups shredded cheddar cheese; 2 cups shredded Monterey Jack cheese; Fresh cilantro, chopped (for garnish)

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Prep Time
20 mins
Cook Time
20 mins
Servings
6 people
Calories
450 kcal
Course
Main Course
Cuisine
Mexican

CHICKEN TORTILLA SPINACH CASSEROLE

Iris Warren

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This Chicken Tortilla Spinach Casserole is a flavorful and hearty dish that combines tender chicken, fresh spinach, and crispy tortillas in a creamy sauce. Perfect for a satisfying meal that the whole family will love.

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Ingredients

Servings

1 ½ pounds boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups fresh spinach, chopped
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper to taste
12 corn tortillas, cut into quarters
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Fresh cilantro, chopped (for garnish)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Add the chopped fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
In a large mixing bowl, combine the shredded chicken, sautéed onion and spinach, condensed cream of chicken soup, sour cream, salsa, ground cumin, chili powder, salt, and pepper. Mix until well combined.
Spread a layer of the chicken mixture on the bottom of the greased baking dish.
Top with a layer of tortilla quarters, followed by a layer of shredded cheddar cheese and Monterey Jack cheese.
Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.
Garnish with fresh cilantro and enjoy your Chicken Tortilla Spinach Casserole!

Notes

Vegetable Variations: Feel free to add other vegetables like bell peppers, zucchini, or mushrooms for added nutrition and flavor.
Cheese Variations: You can use other cheeses like pepper jack or mozzarella for a different twist.
Make-Ahead: The casserole can be assembled ahead of time and stored in the refrigerator. Bake just before serving.
Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.
Vegetable Variations: Feel free to add other vegetables like bell peppers, zucchini, or mushrooms for added nutrition and flavor.
Cheese Variations: You can use other cheeses like pepper jack or mozzarella for a different twist.
Make-Ahead: The casserole can be assembled ahead of time and stored in the refrigerator. Bake just before serving.
Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.