Description
A creamy, cheesy casserole layered with tortillas, shredded chicken, spinach, and a flavorful sauce. This hearty dish is perfect for a family dinner with a Tex-Mex twist!
Ingredients
Scale
For the Casserole:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 8 small flour tortillas (or corn tortillas)
- 4 cups fresh spinach, chopped (or 1 1/2 cups frozen spinach, thawed and drained)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa verde (green salsa)
- 1/2 cup chicken broth
- 2 cups shredded Mexican cheese blend, divided
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnish (Optional):
- Chopped fresh cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.- Make the sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, salsa verde, chicken broth, cumin, garlic powder, chili powder, salt, and pepper. Stir until smooth.
- Assemble the casserole:
- Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
- Place two tortillas on top of the sauce, tearing them if necessary to cover the bottom of the dish.
- Add a layer of shredded chicken, spinach, and 1/2 cup of cheese. Spoon some sauce over the layer.
- Repeat the layers (tortillas, chicken, spinach, cheese, and sauce) until all ingredients are used, finishing with a layer of sauce and the remaining cheese on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Cool and garnish: Let the casserole cool for 5–10 minutes before serving. Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños if desired.
Notes
- For added heat, mix diced green chilies or jalapeños into the sauce.
- Swap spinach for kale or add black beans and corn for extra texture.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours. Add an extra 10 minutes to the bake time if starting cold.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.