Chicken Enchilada Casserole
SUPER EASY recipe for chicken enchilada casserole! This casserole is one of our go-to quick dinner recipes. You can have dinner in under 20 minutes. This also freezes perfectly.
Ingredients
| Shredded cooked chicken | 2 Cup (32 tbs) | |
| Salsa verde | 2 Cup (32 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Baby spinach | 5 Ounce , steamed | |
| Corn tortillas | 12 , halved | |
| Grated monterey jack/Cheddar | 1 1/2 Cup (24 tbs) | |
| Garnishes | 1/2 Cup (8 tbs) (chopped green onions, black olives, pickled jalapeos, avocado) |
Directions
MAKING:
1.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.
2.Steam the spinach in the microwave for about 60 seconds and drain.
3.Get a 711 or a square baking dish.
4.Layer 1/3 of the tortillas and 1/2 of the chicken and spinach on top. Sprinkle some cheese
5.Pour another 1/4 cup salsa over.
6.Layer 1/3 tortillas and rest of the chicken.
7.Layer remaining tortillas and pour the rest of the salsa over the top.
8.Sprinkle with the cheese.
9.Microwave about 10 minutes or bake at 350ºF for 30 minutes or until hot throughout.
10.Rest 5 minutes before cutting. Serve with garnishes
NOTES
Made your own salsa verde with this recipe or buy a 16 ounce jar
Recipe Summary
Nutrition Facts
Serving size
Calories 486Calories from Fat 212
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 362 mg15.08%
Total Carbohydrates 45 g15%
Dietary Fiber 4 g16%
Sugars 5 g
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
