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Chicken Tortilla Spinach Casserole

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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!

Ingredients

Scale

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

  1. Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://ukfinda.com/chicken-tortilla-spinach-casserole/