Chicken and spinach enchilada dinner casserole. This simple, Tex-Mex Chicken and Spinach Enchiladas casserole recipe comes together quickly, tastes rich and savory, bursting with flavor! Another first was this fabulous Chicken and Spinach Enchilada recipe that made its way into our lives recently! This lasagna-inspired stacked enchilada casserole is filled with juicy pulled chicken and plenty of healthy spinach.
This was a total hit on my dinner table. Of course, my kids will gobble up anything. This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. You can make Chicken and spinach enchilada dinner casserole using 10 ingredients and 2 steps. Here is how you make that.
Ingredients of Chicken and spinach enchilada dinner casserole
- You need 2-3 of boneless skinless chicken breast, cooked & shredded.
- It’s 1 of onion, chopped.
- It’s 1 can of cream of mushroom soup.
- It’s 1 can of cream of chicken soup.
- You need of I can Rotel, with lime & cilantro.
- It’s of Fresh baby spinach.
- You need 3-5 cloves of garlic, minced fine.
- Prepare 1 tbsp. of cumin.
- You need of Shredded jack or cheddar cheese, enough to cover the top of dish.
- Prepare of Corn or flour tortillas, I thought I had corn but I had flour. Worked very well.
Perfect for cold evenings or just when you have a Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy. It's cheesy, it's spicy, it's sinfully delicious. I love chicken enchiladas and this casserole is even easier to make than making regular chicken enchiladas because you just layer your ingredients. Cookbook author, Greta Podleski, assembles a delicious and easy chicken enchilada casserole.
Chicken and spinach enchilada dinner casserole instructions
- Mix shredded chicken, the soups, the Rotel, onion, cumin, & garlic, in a large bowl. Spray cooking spray in a large Pyrex baking dish..
- Put one third of mixture in the baking dish then layer the tortillas,chicken mixture, & spinach, repeat till all mixture is used. Top with cheese. Bake at 350 degrees for 30 minutes..
Doesn't that just sound comforting and delicious? I started making enchiladas several years ago, back when I was trying to "fix" Mr. Crumbs' peculiar ways with food textures. He's not a big fan of casseroles since. Add Spinach and mix until wilted and blended into broth.