dewillia's chicken tortilla spinach casserole

Name: Dewillia's Chicken Tortilla Spinach Casserole
Prep time: 20 min
Cook time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 can(s) cream of chicken soup (10.5 oz); 8 ounce(s) sour cream; 1 can(s) chopped green chili peppers (7 oz); 1/2 cup(s) milk; 1 medium green bell pepper, chopped; 1 large tomato, chopped (about 1 cup); 8 - corn tortillas, cut in bite-size pieces (6 or 7 inch); salt, to taste; black pepper, to taste; 2 cup(s) cheddar cheese or Mexican cheese blend, divided; 2 1/2 cup(s) chopped boneless chicken, cooked; 2 box(es) chopped spinach, unthaw and squeeze out water (8 oz each)

(39 ratings)

Dewilla's Chicken Tortilla Spinach Casserole.

review

Blue Ribbon Recipe by

Dewillia Cotton

@Dewillia

Chickasaw, AL

It is just me and my husband and I can't cook a small casserole, especially when it calls for a 9 X 13 pan. So when I made this, I took aluminum foil, made it fit into the middle of the pan, and created two portions when I baked it. I pulled it up on the inside so it would not cook together. Then, all you have to do is pick up one side at a time. I carried half of it to my dear friend and her husband. It was good and they loved it. If you do this, you can share it or put the other half in the freezer for another time.

Blue Ribbon Recipe

This chicken tortilla spinach casserole is comforting and satisfying. If you use store-bought rotisserie chicken, it can be thrown together in no time. Bell peppers and tomatoes are scattered throughout the casserole for pops of freshness. Canned green chiles add tons of flavor and give the meal a Southwest feel. They're mixed with chicken and chopped corn tortillas to make the filling hearty. Spinach is also prominent and complements the other ingredients. We loved Dewilla's tip on baking this in two portions making it a great recipe if you're cooking for one or two.

— The Test Kitchen @kitchencrew

(39 ratings)

yield 8 serving(s)

prep time 20 Min

cook time 50 Min

method Bake

Ingredients For dewillia's chicken tortilla spinach casserole

1 can

cream of chicken soup (10.5 oz)
8 oz

sour cream
1 can

chopped green chili peppers (7 oz)
1/2 c

milk
1 md

green bell pepper, chopped
1 lg

tomato, chopped (about 1 cup)
8

corn tortillas, cut in bite-size pieces (6 or 7 inch)
salt, to taste
black pepper, to taste
2 c

cheddar cheese or Mexican cheese blend, divided
2 1/2 c

chopped boneless chicken, cooked
2 box

chopped spinach, unthaw and squeeze out water (8 oz each)

How To Make dewillia's chicken tortilla spinach casserole

1
Preheat oven to 350 degrees F. In a large bowl, add cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken. The chicken you buy already baked at the grocery store works well. Stir together.

2
Pour half into a 9X13 pan that has been sprayed with cooking spray.
3
Then layer the spinach over the top of the mixture.
4
Add the remaining mixture on top of the spinach.
5
Top with remaining cheese.
6
Bake at 350 degrees for 45 to 50 minutes.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!