Creamy Chicken & Spinach Enchilada Casserole
Creamy Chicken & Spinach Enchilada Casserole uses leftover chicken and canned sauce to get a quick start on a delicious dinner.
Servings: 8
Calories: 360kcal
Ingredients
- 28 ounces Green Enchilada Sauce divided
- 8 ounces Cream Cheese soft
- 12 tortillas Corn Tortillas
- 3 cups Cooked Chicken
- 3 cups Fresh Baby Spinach
- ½ small Yellow Onion minced
- 3 cups Shredded Cheese
- Toppings - Sour Cream Olives, Green Onions, fresh cilantro, lime juice
Instructions
- Preheat oven to 375 degrees F and spray 9x13 pan with cooking spray.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.28 ounces Green Enchilada Sauce
- In a medium bowl, stir soft cream cheese until no lumps remain and slowly add the remaining enchilada sauce to prevent lumps.28 ounces Green Enchilada Sauce, 8 ounces Cream Cheese
- Place corn tortillas in a single layer on top of the enchilada sauce. Tear a tortilla in half to fill in any gaps.12 tortillas Corn Tortillas
- Top tortillas with a layer of shredded chicken, fresh spinach, onions, and cheese.3 cups Cooked Chicken, 3 cups Fresh Baby Spinach, ½ small Yellow Onion, 3 cups Shredded Cheese
- Pour about ⅓ of the cream cheese/enchilada sauce on top of the chicken mixture.
- Repeat layers until your casserole dish is full. End with a layer of corn tortillas and cream cheese/enchilada sauce. Be sure to cover the tortillas completely with sauce. Sprinkle the top of the enchiladas with a final layer of cheese.
- Bake for 25 minutes or until bubbly and heated through. Remember, ovens vary.
- Top with sour cream, olives, green onions, cilantro, diced tomatoes, jalapenos, etc.Toppings - Sour Cream
Nutrition
Calories: 360kcal | Carbohydrates: 12g | Protein: 26g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 101mg | Sodium: 1262mg | Potassium: 262mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2403IU | Vitamin C: 5mg | Calcium: 259mg | Iron: 2mg
