This Chicken Tortilla Spinach Casserole is a yummy mix of chicken, fresh spinach, and cheesy goodness, all wrapped in flavorful tortillas. Perfect for a quick and satisfying meal!
I love how easy it is to whip up this casserole—it’s like a cozy hug in a dish! You just layer everything and pop it in the oven. Plus, leftovers taste even better!
Key Ingredients & Substitutions
Cooked Chicken: I love using rotisserie chicken for ease since it’s already cooked and shredded nicely. If you’re vegetarian, try using beans or extra veggies instead.
Fresh Spinach: Fresh spinach is perfect here, but frozen spinach works too! Just make sure to thaw and drain it well to avoid excess water in your casserole.
Tortillas: I prefer using flour tortillas because they get pleasantly soft. For a healthier option, consider whole wheat tortillas or even corn tortillas for a different texture.
Cream Cheese: If you’re looking for a lighter version, you can replace cream cheese with Greek yogurt, which will still give a nice creamy texture.
Cheese: Monterey Jack is my favorite for a mild flavor, but feel free to mix things up with pepper jack for a kick or mozzarella for a stretchier cheese!
How Do I Make Sure My Casserole Is Creamy and Not Dry?
To keep your casserole creamy, pay attention to the liquid ratio! The sour cream and cream cheese do an excellent job of adding moisture, but don’t forget the chicken broth as well. Here’s how to keep that right:
- Mix the sauces and broths thoroughly before adding in the solids, ensuring the tortillas get coated evenly.
- Also, don’t skip the step of mixing the ingredients well; it helps distribute the rich flavors in every bite.
- If you find your mixture looks too thick, a splash more chicken broth can help!
Chicken Tortilla Spinach Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken breast, diced or shredded
- 4 cups fresh spinach, chopped
- 6 small flour tortillas, cut or torn into bite-sized pieces
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Cooking spray or butter (for greasing the baking dish)
How Much Time Will You Need?
This Chicken Tortilla Spinach Casserole takes about 15 minutes to prep and 25-30 minutes to bake. So, you’re looking at roughly 45 minutes from start to delicious meal. Perfect for a weeknight dinner when you want something hearty yet easy!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and lightly grease it with cooking spray or butter to prevent sticking. You’ll want it nice and ready for all those tasty layers!
2. Sauté the Aromatics:
In a large skillet over medium heat, add your diced onion and minced garlic. Sauté for about 3-4 minutes until they’re soft and aromatic. This will add great flavor to your casserole!
3. Cook the Spinach:
Next, toss in your chopped fresh spinach. Stir it around for about 2-3 minutes until it’s nice and wilted. Once it’s ready, remove the skillet from heat. Spinach in—yum!
4. Combine the Creamy Mixture:
In a large mixing bowl, add the sour cream, softened cream cheese, chicken broth, cumin, chili powder, salt, and pepper. Mix everything together until it’s smooth and creamy. This is your gooey goodness that makes this casserole so special!
5. Mix in the Key Ingredients:
Now, fold in the cooked chicken and the wilted spinach mixture to the creamy bowl. Use a spatula to gently combine them. Next, add in half of your shredded Monterey Jack and Cheddar cheeses and stir until well mixed!
6. Add the Tortillas:
Time to add a little texture! Carefully stir in the torn tortilla pieces, making sure they get well-coated in that creamy mix. They will soak up all that flavor!
7. Spread in the Dish:
Pour your hearty mixture into the greased baking dish, spreading it out evenly so it cooks nicely. Take a moment to appreciate how it looks—it’s going to be delicious!
8. Top with Cheese:
Sprinkle the remaining shredded Monterey Jack and Cheddar cheese evenly on the top. This will create a cheesy, bubbly crust while it bakes. Yum!
9. Bake to Perfection:
Put the baking dish in the preheated oven and let it bake uncovered for about 25-30 minutes. You’ll want it hot, bubbly, and with a nice golden top. Your kitchen will smell amazing!
10. Cool and Serve:
After baking, let the casserole cool for about 5 minutes. Then serve warm and enjoy every cheesy, delicious bite with your family or friends!
This hearty casserole offers a creamy spinach and chicken blend enhanced by the tender tortillas and melted cheese, perfect for a comforting meal. Enjoy!
Can I Use Different Types of Tortillas in This Casserole?
Absolutely! While flour tortillas provide a soft texture, you can use corn tortillas for a gluten-free option or whole wheat tortillas for a healthier twist. Just be aware that corn tortillas might not be as soft.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the point before baking, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if it’s coming straight from the fridge!
How to Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat portions in the microwave or the oven until warmed through. If it seems a bit dry, adding a splash of chicken broth can help revive it!
Can I Add More Vegetables to the Casserole?
Definitely! Feel free to incorporate other veggies like bell peppers, zucchini, or mushrooms for added nutrition and flavor. Just sauté them along with the onions and garlic before mixing them into the casserole!