Description
Enjoy a comforting Chicken Tortilla Spinach Casserole combining fresh spinach, shredded chicken, and crispy tortillas. This spinach tortilla casserole offers a delicious chicken spinach bake perfect for family dinners or casual gatherings.
Ingredients
Scale
- 3 cups cooked chicken shredded
- 9–12 corn tortillas
- 2 cups fresh spinach roughly chopped
- 1 large onion diced
- 2 cloves garlic minced
- 1 can 15 oz black beans drained and rinsed
- 1 can 10 oz diced tomatoes with green chilies
- 2 cups shredded Mexican cheese blend
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- fresh cilantro chopped for garnish
- sliced avocado optional for garnish
Instructions
- Set your oven to 375°F 190°C and grease a 9×13 inch baking dish.
- On the stovetop, cook onions and garlic in a pan over medium heat until they turn translucent. Add the spinach and cook just until wilted then remove from heat.
- Combine the cooked vegetables, shredded chicken, black beans, diced tomatoes with juices, sour cream, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper in a large bowl until uniformly mixed.
- Spread a layer of the chicken mixture in the prepared dish, then place a layer of corn tortillas and top with shredded cheese. Repeat layers ending with cheese on top.
- Cover the dish with foil and bake for 25 minutes, then uncover and bake an additional 10 minutes until cheese is melted and bubbly.
- Allow the casserole to rest for 5 minutes before serving and garnish with fresh cilantro and avocado slices if desired.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 110mg