Chicken tortilla spinach casserole is a comforting and flavorful dish that combines tender chicken, hearty spinach, creamy sauce, and layers of tortilla goodness. This easy-to-make casserole is perfect for a weeknight dinner or a meal to impress guests.
Why You’ll Love This Recipe
- Hearty and Satisfying: A perfect balance of protein, veggies, and tortillas.
- Family-Friendly: Loved by kids and adults alike.
- One-Dish Meal: Simple to prepare and clean up.
- Customizable: Add your favorite toppings or adjust the flavors to your liking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken (rotisserie works great)
- Fresh spinach (chopped)
- Flour tortillas
- Cream of chicken soup
- Sour cream
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Diced tomatoes with green chilies (Rotel or similar)
- Onion (diced)
- Garlic (minced)
- Olive oil
- Chili powder, cumin, salt, and pepper
Directions
- Prepare the Filling:
- In a large skillet, heat olive oil over medium heat. Sauté diced onion and garlic until softened.
- Add the chopped spinach and cook until wilted. Stir in the shredded chicken, cream of chicken soup, sour cream, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well and let it simmer for 2-3 minutes.
- Assemble the Casserole:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread a small amount of the chicken mixture on the bottom of the dish.
- Layer tortillas over the mixture, cutting them to fit as needed.
- Spread a portion of the chicken mixture over the tortillas and sprinkle with shredded cheese. Repeat the layers, finishing with a layer of chicken mixture and a generous sprinkle of cheese on top.
- Bake:
- Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the casserole cool for 5 minutes before slicing. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired.
Servings and Timing
- Servings: Serves 6-8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Substitute chicken with black beans or sautéed mushrooms.
- Spicy Kick: Add diced jalapeños or use pepper jack cheese for extra heat.
- Low-Carb: Replace tortillas with thin slices of zucchini or eggplant.
- Different Cheese: Try mozzarella, Colby Jack, or a Mexican blend.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe dish for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in a 350°F (175°C) oven until heated through, or microwave individual portions for 2-3 minutes.
FAQs
1. Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before adding it to the filling.
2. What type of tortillas work best?
Flour tortillas are ideal, but corn tortillas can be used for a gluten-free option.
3. Can I use fresh chicken instead of rotisserie?
Absolutely! Cook and shred your chicken breasts or thighs for this recipe.
4. Can I make this casserole ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate until ready to bake.
5. What toppings go well with this casserole?
Sour cream, guacamole, salsa, fresh cilantro, or green onions are great choices.
6. Can I add more vegetables?
Definitely! Bell peppers, corn, or zucchini would make great additions.
7. Is this casserole spicy?
The spice level depends on the diced tomatoes with green chilies. Use mild or hot varieties to suit your preference.
8. How do I prevent the tortillas from getting soggy?
Use day-old or slightly toasted tortillas for a firmer texture.
9. Can I double the recipe?
Yes, this recipe doubles well. Use a larger dish or two pans for larger servings.
10. How can I make this dish dairy-free?
Use dairy-free cheese, sour cream, and soup alternatives for a lactose-free version.
Conclusion
Chicken tortilla spinach casserole is a versatile and delicious dish that’s easy to prepare and sure to please. With layers of creamy chicken, spinach, and cheesy goodness, it’s the perfect combination of comfort food and fresh flavors. Customize it to suit your tastes and enjoy this hearty casserole with your family or friends!
PrintChicken Tortilla Spinach Casserole
A creamy, cheesy casserole layered with tortillas, shredded chicken, spinach, and a flavorful sauce. This hearty dish is perfect for a family dinner with a Tex-Mex twist!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
For the Casserole:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 8 small flour tortillas (or corn tortillas)
- 4 cups fresh spinach, chopped (or 1 1/2 cups frozen spinach, thawed and drained)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa verde (green salsa)
- 1/2 cup chicken broth
- 2 cups shredded Mexican cheese blend, divided
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnish (Optional):
- Chopped fresh cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, salsa verde, chicken broth, cumin, garlic powder, chili powder, salt, and pepper. Stir until smooth.
- Assemble the casserole:
- Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
- Place two tortillas on top of the sauce, tearing them if necessary to cover the bottom of the dish.
- Add a layer of shredded chicken, spinach, and 1/2 cup of cheese. Spoon some sauce over the layer.
- Repeat the layers (tortillas, chicken, spinach, cheese, and sauce) until all ingredients are used, finishing with a layer of sauce and the remaining cheese on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Cool and garnish: Let the casserole cool for 5–10 minutes before serving. Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños if desired.
Notes
- For added heat, mix diced green chilies or jalapeños into the sauce.
- Swap spinach for kale or add black beans and corn for extra texture.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours. Add an extra 10 minutes to the bake time if starting cold.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.