Navigation Bar

Image Map

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.

Ingredients:

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.

 photo flowerburstsignature_zpsb8a612dc.jpg

16 comments:

  1. I know what Im making tomorrow night!! Sounds tasty!

    ReplyDelete
  2. I loved it. I used less spinach so the boys wouldn't run from all the green

    ReplyDelete
  3. Sounds so good! I can't get some of the ingredients easily here in Germany but I'm pinning this anyway!

    ReplyDelete
  4. Oh no! What ingredients are hard for you to get?

    ReplyDelete
  5. Exactly Jessica! So much faster!

    ReplyDelete
  6. haha! We are to that stage yet. :)

    ReplyDelete
  7. Let me know if/how you make it different! I always enjoy your spin on things!

    ReplyDelete
  8. WOW!! that look delicious! sadly my talents don't extend to the kitchen! :( lol.. but I will try it!
    Thank you for the recipe. :)

    ReplyDelete
  9. Hahahaha I'm not sure if that's a good thing! ;) Let's get together soon!

    ReplyDelete
  10. This looks delish!!! We will deff try out this recipe! Thanks for sharing! We also wanted to comment on your rustic cupcake stand post but for some reason we couldn't find where to comment at. It is sooo cute! Anyways, we found your blog through the blog hop and followed you on Bloglovin! We hope u will check out ours sometime too if you get a free minute! Looks like your a very busy lady! :)


    www.twentythirtyglam.blogspot.com

    ReplyDelete
  11. Yummm! Looks absolutely delicious! I'll definitely have to try this some day :)

    ReplyDelete
  12. This looks delish! Love the addition of spinach. Thanks for linking-up with us!

    ReplyDelete

I love reading your comments so please don't be shy! I'll usually even invite myself over after you've dropped a note to see what you're up to!

LinkWithin

Related Posts Plugin for WordPress, Blogger...