Description
Cheesy Chicken Tortilla Spinach Casserole with corn tortillas, shredded chicken, spinach, and creamy sauce. A comforting weeknight meal!
Ingredients
Scale
- 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
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. 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.
- Add the cooked and shredded chicken to the skillet with the vegetables. Add the thawed and squeezed dry spinach to the skillet. Pour in the condensed cream of chicken soup and the can of diced tomatoes and green chilies (Rotel). Stir everything together well to combine.
- 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.
- Simmer the mixture for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of the chicken and spinach mixture on the bottom of the prepared baking dish. Arrange 4 corn tortillas over the chicken mixture, overlapping them slightly to cover the bottom of the dish.
- Sprinkle about 1/3 of the Monterey Jack cheese and 1/3 of the cheddar cheese over the tortillas. Spoon another layer of the chicken and spinach mixture over the cheese.
- 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.
- Top with the final 4 corn tortillas and sprinkle with the remaining Monterey Jack cheese and cheddar cheese.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes.
- 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.
- Let the casserole stand for 10-15 minutes before serving.
- Serve with sour cream, guacamole, salsa, and/or chopped cilantro.
Notes
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes