Description
A baked casserole combining chicken, tortillas, spinach, and cheese.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 6 medium flour tortillas, cut into 1-inch strips
- 2 cups shredded Monterey Jack cheese
- 1/2 cup salsa (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, dried spinach, cream of chicken soup, milk, chili powder, cumin, and garlic powder. Mix well.
- Fold in half of the cut tortillas and half of the shredded cheese into the chicken mixture.
- Spread half of the mixture into the prepared baking dish. Layer with the remaining tortillas, then top with the rest of the chicken mixture.
- Sprinkle the remaining cheese evenly over the top layer.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for 5 minutes before serving. Top each serving with salsa.
Notes
- You can use rotisserie chicken for quicker preparation.
- Squeeze as much liquid from the thawed spinach as possible to prevent a watery casserole.
- Adjust chili powder to your preferred spice level.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
- Cholesterol: 95
Keywords: chicken, tortilla, spinach, casserole, baked, cheesy, Tex-Mex