Chicken Spinach Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
4 boneless chicken breasts |
1 lb washed and chopped fresh spinach |
1 large chopped yellow onion |
1/4 cup margarine |
1 cup sour cream (fat free works fine) |
2 cups chopped green chilies (canned ones are fine) |
12 ounces grated cheddar cheese |
12 ounces grated monterey jack cheese |
10 -12 6-inch corn tortillas |
1 teaspoon cumin |
1 teaspoon garlic powder |
Directions:
1. Poach the chicken breasts 15-20 minutes in a saucepan with enough water to cover chicken.
2. Allow the chicken breasts to cool.
3. Cut chicken into bite size pieces, and set aside.
4. Melt margarine in a large pan, and saute onion.
5. Add spinach to the pan and cover allowing spinach to steam in the pan 5-10 minutes.
6. Add the chilies, sour cream, chicken, cumin and garlic powder.
7. Mix thoroughly.
8. Line a greased casserole dish with a layer of tortillas, cover tortillas with a layer of chicken filling followed by a layer of cheddar cheese and Monterey Jack chees.
9. Continue layering in this manner ending with a layer of tortillas covered by a layer of cheese.
10. Bake in a preheated 350 degree oven for 30 minutes.
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