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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Course: Main Course

Cuisine: Southwest

Keyword: Casserole, Chicken Casserole, Spinach Casserole, Comfort Food

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: 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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