Monday, October 21, 2013
Creamy Chicken Spinach Enchilada Casserole
This recipe is not only a big hit with my family but is so easy AND freezes well. It's quickly becoming my 'in a pinch' meal and my 'fill the freezer' meal.
4 chicken breast shredded
4 heaping handfuls of fresh spinach (exact measurements are not important)
1/2 cup diced onions
1 Tablespoon olive oil.
1 cup plain greek yogurt
2 teaspoons garlic salt
14 corn tortillas
1 28 ounce can green chili enchilada sauce
3 cups grated cheddar cheese or whatever cheese you'd like to use
Directions: Cook and shred your chicken breast with your preferred method. I personally do not like handling chicken what so ever so I opt to use the crock pot. To cook chicken breasts in the crock pot place 4 frozen chicken breast in the crock pot with one cup of chicken broth and cook on high for 3 hours or low for 4-5. Once chicken is cooked through thoroughly place in a mixing bowl of the kitchen aid and by using the paddle attachment you can shred the chicken on low.
Preheat your oven to 350'f. Sauté onions in oil over medium heat until translucent then add to shredded chicken. Chop spinach and saute in pan in remaining oil just until slightly wilted, add to chicken mixture. Add yogurt and salt to chicken mixture and set aside.
Pour 1/2 of of the enchilada sauce in the bottom of a 9X13 pan. Place a single layer of tortillas on top of sauce (three whole tortillas and three halves, see photo below), top with half the chicken mixture smoothing it out over the tortillas. Next sprinkle 1 cup of cheese on top of the chicken and pour 1/3 of the remaining enchilada sauce over cheese.
Repeat tortilla, chicken, cheese, and sauce. Place last layer of tortillas, sprinkle with remaining cheese and pour on remaining sauce.
Cover with tin foil and bake for 40 minutes, then remove foil and bake another 5 minutes.
For variety you can add corn or black beans, and or top with sliced avocado with fresh squeezed lime juice.