Oh my lord, this is so good! Satisfies every part of my body!
Whether you’re a seasoned cook or a novice in the kitchen, the Chicken Tortilla Spinach Casserole is a delightful dish that combines flavors and textures in a single baking dish. This article will guide you through the recipe, providing helpful tips and insights to make your cooking experience enjoyable.
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Ingredients:
Ingredient | Quantity |
---|---|
Cooked chicken, shredded | 3 cups |
Corn tortillas | 9-12 |
Fresh spinach, chopped | 2 cups |
Onion, diced | 1 large |
Garlic, minced | 2 cloves |
Black beans, drained and rinsed | 1 can (15 oz.) |
Diced tomatoes with green chilies | 1 can (10 oz.) |
Shredded Mexican cheese blend | 2 cups |
Chicken broth | 1 cup |
Sour cream | 1 cup |
Cumin | 1 teaspoon |
Chili powder | 1 teaspoon |
Smoked paprika | 1/2 teaspoon |
Salt and pepper | To taste |
Fresh cilantro, chopped | For garnish |
Sliced avocado (optional) | For garnish |
Instructions:
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Sauté Vegetables: In a sauté pan over medium heat, cook diced onions and minced garlic until translucent. Add fresh spinach and cook until wilted. Remove from heat.
- Mix Ingredients: In a large bowl, combine the sautéed vegetables with shredded chicken, drained black beans, diced tomatoes with their juices, sour cream, chicken broth, cumin, chili powder, paprika, salt, and pepper. Mix until well combined.
- Layering Process: Spread a layer of the chicken mixture on the bottom of the prepared baking dish. Cover with a layer of corn tortillas and sprinkle shredded cheese. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.
- Baking: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.
- Serve: Allow the casserole to stand for 5 minutes before serving. Garnish with fresh cilantro and optional avocado slices.