Chicken Enchilada Casserole
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 6 1x
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups salsa verde
- 1 cup sour cream
- 5 ounces baby spinach, steamed
- 8 corn tortillas, halved
- 1 1/2 cups grated Monterey Jack or Cheddar
- Garnish: chopped green onions, black olives, pickled jalapeños, avocado
Instructions
- Mix the chicken with 1 cup of the salsa and all of the sour cream. Get all the chicken coated in this. That will keep the chicken juicy if you decide to freeze it.
- Steam the spinach in the microwave for about 60 seconds and drain.
- Get a 7×11 or a square baking dish.
- Layer 1/3 of the tortillas and 1/2 of the chicken and spinach on top. Sprinkle some cheese
- Pour another 1/4 cup salsa over.
- Layer 1/3 tortillas and rest of the chicken.
- Layer remaining tortillas and pour the rest of the salsa over the top.
- Sprinkle with the cheese.
- Microwave about 10 minutes or bake at 350ºF for 30 minutes or until hot throughout.
- Rest 5 minutes before cutting. Serve with garnishes
Notes
Made your own salsa verde with this recipe or buy a 16 ounce jar
Nutrition
- Calories: 335
- Fat: 19
- Carbohydrates: 22
- Protein: 12
Find it online: https://hilahcooking.com/chicken-enchilada-casserole/