Debbie’s Chicken and Spinach Enchilada Casserole

Picture from TidyMom

Debbie and Mike are some of the greatest people we know. A few weeks after I had Charlie, they came by to drop off gifts and food for days! One of our favorite dishes they dropped was this Chicken and Spinach Enchilada Casserole. Holy deliciousness.

What you’ll need

• 2 lbs boneless, skinless chicken breasts (or a shredded rotisserie chicken)

• 4 Tbsp butter

• 1 large white onion, chopped

• 1 lb fresh spinach

• 3 cups sour cream

• 1 tsp. Cumin

• 2 cans, 4oz. Chopped green chilis (1 mild /1 hot)

• 1/4 cup milk

• Salt to taste

• 24 small flour tortillas

• 1-2 lbs Monterey Jack Cheese, shredded

How to Prepare

• Poach chicken 15-20 minutes and shred (If using a rotisserie than just shred).

• Sauté onions in butter.

• Boil Spinach for 5 minutes, reserving 1/4 cup liquid, drain and chop.

• Combine onion, spinach, sour cream, green chilis, cumin, 1/4 cup spinach liquid, milk, and salt

• Add 1/2 mixture to chicken and mix well.

• Place tortillas in oven warm 3 minutes, then fill them

• Roll and place seam side down in large buttered casserole dish, I layer.

• Cover with 1/2 of the cheese, the remaining sour cream mixture, then top with remaining cheese.

• Bake uncovered 30 minutes at 350 degrees