Ingredients
2 cups cooked, shredded chicken
8 small corn tortillas, cut into quarters
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
1 can (10 oz) cream of chicken soup (or homemade equivalent)
1 cup sour cream
1 cup salsa (or diced tomatoes with green chilies)
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ cup diced onion (optional)
½ cup black beans or corn (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Make the sauce: In a bowl, mix cream of chicken soup, sour cream, salsa, cumin, garlic powder, salt, and pepper.
3. Layer the casserole:
Spread a thin layer of sauce on the bottom.
Add a layer of tortilla pieces.
Add half the shredded chicken, spinach, onion, and any optional ingredients.
Sprinkle with cheese.
Repeat layers, ending with cheese on top.
4. Bake uncovered for 25-30 minutes until bubbly and golden brown.
5. Rest for 5 minutes, then serve warm.
Would you like any modifications, like making it spicier or adjusting for dietary needs?
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