Looking for a comforting and satisfying casserole? Try Dewillia’s Chicken Tortilla Spinach Casserole. This recipe combines the goodness of chicken, tortillas, spinach, and a few flavorful ingredients to create a delightful meal that’s easy to prepare and sure to please.
Why You’ll Love This Dewillia’s Chicken Tortilla Spinach Casserole
- Convenient Cooking: A time-saver, especially if you use store-bought rotisserie chicken.
- Southwest Flavors: Canned green chilies and other Southwestern-inspired ingredients add depth and a touch of spice.
- Hearty and Filling: Packed with chicken, tortillas, and spinach, this casserole is a satisfying meal on its own.
- Two-Portion Baking: Easily split the recipe into two portions for sharing or saving one in the freezer.
Ingredient Notes
- Cream of Chicken Soup: 10.5 oz can
- Sour Cream: 8 oz
- Chopped Green Chili Peppers: 7 oz can
- Milk: 1/2 cup
- Green Bell Pepper, chopped: Medium size
- Tomato, chopped: Large (about 1 cup)
- Corn Tortillas, cut in bite-size pieces: 8 (6 or 7 inches)
- Salt and Black Pepper: To taste
- Cheddar Cheese or Mexican Cheese Blend, divided: 2 cups
- Chopped Boneless Chicken, cooked: 2 1/2 cups
- Chopped Spinach, thawed and water squeezed out: Two 8 oz boxes
How to Make Dewillia’s Chicken Tortilla Spinach Casserole
Step 1: Preparing the Mixture
- Preheat the oven to 350°F.
- In a large bowl, mix together cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken.
Step 2: Assembling the Casserole
- Pour half of the mixture into a 9×13 baking pan sprayed with cooking spray.
- Layer spinach over the top of the mixture.
- Add the remaining mixture on top of the spinach.
- Sprinkle the remaining cheese evenly over the top.
Step 3: Baking
- Bake at 350°F for 45 to 50 minutes until the casserole is bubbly and cooked through.
Storage Options
- Refrigerate: Cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3-4 days.
- Freeze: Store in a freezer-safe container for longer storage.
- Reheat: Warm in the oven until heated through for the best texture and flavor.
Variations and Substitutions
- Vegetarian Option: Replace chicken with additional vegetables like bell peppers and zucchini.
- Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper for extra heat.
- Cheese Lovers: Use Monterey Jack, pepper jack, or a combination of cheeses for a bold flavor.
- Extra Veggies: Mix in corn, black beans, or mushrooms for added texture and nutrients.
What to Serve With Dewillia’s Chicken Tortilla Spinach Casserole
- Mexican Rice with Cilantro and Lime
- Fresh Garden Salad with Avocado Dressing
- Cornbread Muffins with Honey Butter
- Sliced Fresh Fruit Platter
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works perfectly. Thaw and squeeze out any excess water before using.
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole a day in advance, cover, and refrigerate. Add a few extra minutes to the baking time if starting from cold.
This casserole is a hearty, flavorful dish that combines creamy textures, savory chicken, and nutritious spinach. The tang from the green chilies and freshness of the vegetables make it a comforting, crowd-pleasing meal perfect for family dinners or potlucks.
Chicken Tortilla Spinach Casserole
Looking for a comforting and satisfying casserole? Try Chicken Tortilla Spinach Casserole. This recipe combines the goodness of chicken, tortillas, spinach, and a few flavorful ingredients to create a delightful meal that's easy to prepare and sure to please.
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Servings: 4 portions
Equipment
- 9"x13" Baking Pan
- Mixing Bowl
Ingredients
- 10.5 oz can Cream of Chicken Soup
- 8 oz Sour Cream
- 7 oz can Chopped Green Chili Peppers
- 1/2 cup Milk
- Green Bell Pepper, chopped medium size
- Tomato, chopped large (about 1 cup)
- 8 Corn Tortillas, cut in bite-size pieces (6 or 7 inches)
- Salt and Black Pepper to taste
- 2 cups Cheddar Cheese or Mexican Cheese Blend, divided
- 2 1/2 cups Chopped Boneless Chicken, cooked
- 16 oz Chopped Spinach, unthawed and water squeezed out two 8 oz boxes
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken.
- Pour half of the mixture into a 9x13 baking pan sprayed with cooking spray.
- Layer spinach over the top of the mixture.
- Add the remaining mixture on top of the spinach.
- Top with the remaining cheese.
- Bake at 350°F for 45 to 50 minutes until the casserole is cooked through and bubbly.
Notes
To store any leftovers, cover the casserole tightly with foil or transfer it to an airtight container. It can be refrigerated for up to 3-4 days or frozen for longer storage. To reheat, gently warm the casserole in the oven until heated through.
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