Chicken Tortilla Spinach Casserole: A Delicious and Easy Recipe

Chicken Tortilla Spinach Casserole: Prepare to be amazed by this incredibly flavorful and surprisingly easy dish that will quickly become a family favorite! Imagine layers of tender chicken, vibrant spinach, melted cheese, and soft tortillas all baked together in a creamy, savory sauce. This isn’t just dinner; it’s a comforting hug on a plate.

While the exact origins of the Chicken Tortilla Spinach Casserole are a bit of a mystery, it draws inspiration from the rich culinary traditions of Southwestern cuisine. Think of it as a deconstructed enchilada, simplified and transformed into a crowd-pleasing casserole. It captures the essence of those beloved flavors – the warmth of chili spices, the heartiness of chicken, and the satisfying texture of tortillas – all in one convenient dish.

What makes this casserole so irresistible? For starters, it’s incredibly versatile. You can easily customize it to your liking, adding different vegetables, cheeses, or spices. But beyond its adaptability, it’s the perfect balance of flavors and textures that truly shines. The creamy sauce complements the savory chicken and spinach, while the tortillas provide a comforting, slightly chewy base. Plus, it’s a fantastic way to sneak in some extra greens for those picky eaters! Whether you’re looking for a quick weeknight meal or a dish to impress at your next potluck, this Chicken Tortilla Spinach Casserole is guaranteed to be a hit.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 12 (6-inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Preparing the Chicken and Vegetables:

1. First, let’s get our base flavors going! Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. You want them to be translucent and starting to get a little golden around the edges.
2. Next, add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly softened and fragrant. The aroma at this point should be amazing!
3. Now, it’s time to incorporate the chicken. Add the cooked and shredded chicken to the skillet with the vegetables. Make sure the chicken is evenly distributed. I usually shred my chicken with two forks – it’s the easiest way!
4. Add the thawed and squeezed dry spinach to the skillet. It’s crucial to squeeze out as much moisture as possible from the spinach, otherwise, your casserole will be watery. I usually wrap the thawed spinach in a clean kitchen towel and squeeze really hard.
5. Pour in the condensed cream of chicken soup and the can of diced tomatoes and green chilies (Rotel). Stir everything together well to combine. The mixture should be nicely coated in the sauce.
6. Season the mixture with chili powder, cumin, garlic powder, salt, and pepper. Give it a good stir to ensure the spices are evenly distributed. Taste and adjust the seasonings as needed. I sometimes add a pinch of cayenne pepper for a little extra kick!
7. Simmer the mixture for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together. This step is important because it really brings out the best in the spices and allows the sauce to thicken slightly.

Assembling the Casserole:

1. Preheat your oven to 350°F (175°C). This is a crucial step, so don’t forget it!
2. Lightly grease a 9×13 inch baking dish. This will prevent the casserole from sticking and make it easier to serve.
3. Now, we’re going to start layering! Spread a thin layer of the chicken and spinach mixture on the bottom of the prepared baking dish. This will help prevent the tortillas from sticking to the bottom.
4. Arrange 4 corn tortillas over the chicken mixture, overlapping them slightly to cover the bottom of the dish. You might need to tear some of the tortillas to fit them properly.
5. Sprinkle about 1/3 of the Monterey Jack cheese and 1/3 of the cheddar cheese over the tortillas. Cheese is key to a good casserole!
6. Spoon another layer of the chicken and spinach mixture over the cheese.
7. Repeat the layers: 4 more corn tortillas, another 1/3 of the Monterey Jack cheese and 1/3 of the cheddar cheese, and the remaining chicken and spinach mixture.
8. Top with the final 4 corn tortillas and sprinkle with the remaining Monterey Jack cheese and cheddar cheese. Make sure the cheese is evenly distributed for a beautiful golden-brown topping.

Baking the Casserole:

1. Cover the baking dish with aluminum foil. This will prevent the cheese from browning too quickly and ensure that the casserole is heated through.
2. Bake in the preheated oven for 20 minutes.
3. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The cheese should be a lovely golden brown color.
4. Let the casserole stand for 10-15 minutes before serving. This will allow the casserole to set slightly and make it easier to cut and serve.

Serving Suggestions:

This Chicken Tortilla Spinach Casserole is delicious on its own, but it’s even better with some toppings! Here are a few of my favorite serving suggestions:

• Sour cream: A dollop of sour cream adds a cool and creamy contrast to the savory casserole.
• Guacamole: Fresh guacamole is always a welcome addition to any Mexican-inspired dish.
• Salsa: Choose your favorite salsa, from mild to hot, to add a burst of flavor.
• Chopped cilantro: Fresh cilantro adds a bright and herbaceous note.

Tips and Tricks:

• Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Use different cheeses: Feel free to experiment with different types of cheese, such as pepper jack, Colby jack, or even a Mexican cheese blend.
• Add more vegetables: You can add other vegetables to the casserole, such as corn, black beans, or zucchini.
• Spice it up: If you like a spicier casserole, add a pinch of cayenne pepper or a few dashes of hot sauce to the chicken mixture.
• Use rotisserie chicken: To save time, you can use a rotisserie chicken instead of cooking and shredding your own chicken.
• Prevent soggy tortillas: To prevent the tortillas from becoming too soggy, you can lightly toast them in a dry skillet before assembling the casserole.

Variations:

• Vegetarian version: Omit the chicken and add more vegetables, such as black beans, corn, and zucchini.
• Spicy version: Add a can of diced green chilies or a pinch of cayenne pepper to the chicken mixture.
• Creamy version: Add a cup of sour cream or cream cheese to the chicken mixture.

Conclusion:

This Chicken Tortilla Spinach Casserole isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! From the creamy, cheesy layers to the satisfying crunch of the tortillas and the vibrant burst of spinach, every bite is a little piece of comfort food heaven. It’s quick to assemble, uses ingredients you likely already have on hand, and is guaranteed to be a crowd-pleaser, even for the pickiest eaters. Seriously, what’s not to love? But beyond its simplicity and deliciousness, this casserole is incredibly versatile. Looking for serving suggestions? A dollop of sour cream or Greek yogurt adds a cool tang that perfectly complements the richness of the dish. A sprinkle of fresh cilantro or chopped green onions brightens things up and adds a pop of color. And for those who like a little heat, a drizzle of your favorite hot sauce or a sprinkle of red pepper flakes will kick things up a notch. Want to experiment with variations? Go for it! Swap out the chicken for shredded turkey or even black beans for a vegetarian option. Add some diced bell peppers or corn for extra veggies and texture. Use different types of cheese – Monterey Jack, pepper jack, or even a blend of Mexican cheeses would all work beautifully. You could even use different types of tortillas – corn tortillas for a more authentic flavor, or whole wheat tortillas for a healthier twist. The possibilities are truly endless! I’ve made this Chicken Tortilla Spinach Casserole countless times, and it’s always a hit. It’s perfect for a busy weeknight dinner, a potluck gathering, or even a make-ahead meal. I often prepare it the night before and then just pop it in the oven when I’m ready to bake it. It’s also great for using up leftover cooked chicken or rotisserie chicken.

Why This Recipe Is a Winner:

* It’s incredibly easy to make. Even if you’re a beginner cook, you can easily master this recipe. * It’s packed with flavor. The combination of chicken, tortillas, spinach, cheese, and spices is simply irresistible. * It’s versatile. You can easily customize it to your liking with different ingredients and variations. * It’s a crowd-pleaser. Everyone will love this casserole, from kids to adults. * It’s perfect for meal prepping. You can make it ahead of time and bake it when you’re ready to eat.

Don’t Just Take My Word For It!

I truly believe that this Chicken Tortilla Spinach Casserole will become a staple in your recipe rotation. It’s a comforting, satisfying, and easy-to-make meal that the whole family will enjoy. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience a taste sensation! And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your thoughts and photos in the comments below. I can’t wait to see what you create! Happy cooking!

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