Name: Chicken Tortilla Spinach Casserole: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8-10 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 12 corn tortillas (6-inch diameter); 10 oz fresh spinach, washed and chopped; 1 large yellow onion, chopped; 4 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, undrained; 1 (4 oz) can diced green chiles, undrained; 1 cup low-sodium chicken broth; 8 oz cream cheese, softened; 1 cup sour cream; 2 cups shredded cheddar cheese, divided; 1 cup shredded Monterey Jack cheese, divided; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt, or to taste; ½ teaspoon black pepper, or to taste

Chicken Tortilla Spinach Casserole: Prepare to be amazed by this incredibly flavorful and surprisingly easy dish that will quickly become a family favorite! Imagine layers of tender chicken, vibrant spinach, melted cheese, and soft tortillas all baked together in a creamy, savory sauce. This isn't just dinner; it's a comforting hug on a plate.

While the exact origins of the Chicken Tortilla Spinach Casserole are a bit of a mystery, it draws inspiration from the rich culinary traditions of Southwestern cuisine. Think of it as a deconstructed enchilada, simplified and transformed into a crowd-pleasing casserole. The beauty of this dish lies in its adaptability. You can easily customize it to your liking, adding your favorite vegetables, adjusting the spice level, or even swapping out the chicken for another protein.

What makes this casserole so irresistible? It's the perfect combination of textures and flavors. The creamy sauce coats every layer, while the tortillas provide a soft, comforting base. The chicken and spinach add substance and nutrients, and the melted cheese creates a gooey, satisfying finish. Plus, it's incredibly convenient! You can assemble it ahead of time and bake it when you're ready, making it ideal for busy weeknights or potlucks. Get ready to experience a symphony of flavors and textures with this delightful Chicken Tortilla Spinach Casserole!

Ingredients:

Chicken: 2 lbs boneless, skinless chicken breasts
Tortillas: 12 corn tortillas (6-inch diameter)
Spinach: 10 oz fresh spinach, washed and chopped
Onion: 1 large yellow onion, chopped
Garlic: 4 cloves garlic, minced
Diced Tomatoes: 1 (14.5 oz) can diced tomatoes, undrained
Green Chiles: 1 (4 oz) can diced green chiles, undrained
Chicken Broth: 1 cup low-sodium chicken broth
Cream Cheese: 8 oz cream cheese, softened
Sour Cream: 1 cup sour cream
Cheddar Cheese: 2 cups shredded cheddar cheese, divided
Monterey Jack Cheese: 1 cup shredded Monterey Jack cheese, divided
Olive Oil: 2 tablespoons olive oil
Chili Powder: 2 teaspoons chili powder
Cumin: 1 teaspoon ground cumin
Oregano: 1 teaspoon dried oregano
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, or to taste
Optional Garnishes: Chopped cilantro, sliced avocado, sour cream

Preparing the Chicken and Vegetables:

First, let's get the chicken cooked. You can use several methods here, but I prefer to either bake it or poach it for this casserole. Baking is super easy: Preheat your oven to 375°F (190°C). Place the chicken breasts in a baking dish, drizzle with a little olive oil, and season with salt and pepper. Bake for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, you can poach the chicken. Place the chicken breasts in a pot, cover with water or chicken broth, and bring to a simmer. Cook for about 15-20 minutes, or until cooked through. Once cooked, let the chicken cool slightly, then shred it with two forks.
While the chicken is cooking, let's prep the veggies. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. You want them to be translucent and slightly golden.
Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Now, add the chopped spinach to the skillet. Cook until the spinach wilts down, about 3-5 minutes. Stir it occasionally to ensure it cooks evenly.
Stir in the diced tomatoes (with their juices) and diced green chiles. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
Season the vegetable mixture with chili powder, cumin, oregano, salt, and pepper. Adjust the seasonings to your liking. I sometimes add a pinch of cayenne pepper for a little extra heat!
Remove the skillet from the heat and set aside.

Making the Creamy Sauce:

In a large bowl, combine the softened cream cheese and sour cream. Beat with an electric mixer until smooth and creamy. If you don't have an electric mixer, you can use a whisk, but it will take a bit more effort.
Add 1 cup of the shredded cheddar cheese and ½ cup of the shredded Monterey Jack cheese to the cream cheese mixture. Stir until well combined. This cheese mixture will add richness and flavor to the sauce.
Stir in the cooked and shredded chicken into the creamy cheese sauce. Make sure the chicken is evenly distributed throughout the sauce.

Assembling the Casserole:

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. This will prevent the casserole from sticking to the bottom.
Now, it's time to assemble the casserole. Spread a thin layer of the chicken and cream cheese mixture on the bottom of the prepared baking dish. This will help to keep the tortillas from sticking.
Dip each corn tortilla in the chicken broth to soften it slightly. This will make the tortillas more pliable and prevent them from becoming too dry during baking.
Arrange 6 of the softened tortillas over the chicken and cream cheese mixture in the baking dish, overlapping them slightly to cover the entire bottom.
Spread half of the spinach and vegetable mixture over the tortillas.
Spread half of the remaining chicken and cream cheese mixture over the spinach and vegetable mixture.
Repeat layers: Dip the remaining 6 tortillas in the chicken broth and arrange them over the chicken mixture. Spread the remaining spinach and vegetable mixture over the tortillas, followed by the remaining chicken and cream cheese mixture.
Sprinkle the remaining 1 cup of cheddar cheese and ½ cup of Monterey Jack cheese evenly over the top of the casserole.

Baking the Casserole:

Cover the baking dish with aluminum foil. This will help to prevent the cheese from browning too quickly and ensure that the casserole cooks evenly.
Bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be lightly golden brown.
Remove the casserole from the oven and let it rest for 10 minutes before serving. This will allow the casserole to set up slightly and make it easier to slice.

Serving Suggestions:

Cut the casserole into squares and serve hot.
Garnish with chopped cilantro, sliced avocado, and a dollop of sour cream, if desired. These garnishes add a fresh and flavorful touch to the casserole.
This casserole is delicious on its own, but you can also serve it with a side salad or some Mexican rice.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Tips and Variations:

Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken and cream cheese mixture for a spicier casserole.
Use different cheeses: Feel free to experiment with different types of cheese, such as pepper jack, Colby jack, or even a little bit of queso fresco.
Add beans: Stir in a can of drained and rinsed black beans or pinto beans to the spinach and vegetable mixture for added protein and fiber.
Make it vegetarian: Omit the chicken and add more vegetables, such as bell peppers, corn, or zucchini, to make a vegetarian version of this casserole.
Use rotisserie chicken: For a quicker and easier meal, use a rotisserie chicken instead of cooking the chicken breasts yourself.
Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure that it is heated through.
Freezing Instructions: Assemble the casserole in a freezer-safe dish. Wrap tightly with plastic wrap, then with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 15-20 minutes to the baking time.

Conclusion:

This Chicken Tortilla Spinach Casserole isn't just another weeknight dinner; it's a flavor explosion waiting to happen! Seriously, from the creamy, cheesy layers to the satisfying crunch of the tortillas and the vibrant burst of spinach, every bite is a little party in your mouth. I know, I know, I'm gushing, but trust me, this recipe deserves all the hype. It's the perfect comfort food with a healthy twist, and it's so incredibly easy to throw together, even on the busiest of evenings. But why is this casserole a must-try? Well, beyond the incredible taste, it's incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Feeling adventurous? Add a can of diced green chilies for an extra kick. Want to make it vegetarian? Simply swap out the chicken for black beans or seasoned tofu. Need a gluten-free option? Corn tortillas work beautifully! The possibilities are truly endless. And speaking of serving suggestions, this casserole is fantastic on its own, but it also pairs perfectly with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, or a side of guacamole. For a complete meal, consider serving it with a simple green salad or some Mexican rice. Leftovers (if there are any!) are just as delicious the next day, making it a great option for meal prepping. You can even portion it out and freeze it for a quick and easy lunch or dinner down the road.

Variations to Explore:

* Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture. * Vegetarian Delight: Replace the chicken with black beans, pinto beans, or seasoned tofu. * Cheesy Goodness: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or cheddar. * Veggie Boost: Add other vegetables like bell peppers, corn, or zucchini. * Creamy Dreamy: Use cream of mushroom or cream of chicken soup for an extra creamy texture. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a crowd-pleaser, a family favorite, and a guaranteed way to impress your friends and neighbors. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. This Chicken Tortilla Spinach Casserole is calling your name! I truly believe that cooking should be fun and enjoyable, and this recipe embodies that spirit. It's simple, satisfying, and guaranteed to bring a smile to your face. But don't just take my word for it – try it for yourself! I'm so excited to hear about your experience. Did you make any modifications? What did your family think? What did you serve it with? Please, please, please, I implore you, once you've had a chance to whip up this amazing dish, come back and share your thoughts in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. I can't wait to hear all about your Chicken Tortilla Spinach Casserole adventures! Happy cooking!