An enchilada casserole with layers and layers of flour tortillas, cheese, and a creamy chicken, spinach, and (store-bought) tomatillo salsa filling.
Prep Time:35 minutes
Cook Time:30 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
1 lb. boneless, skinless chicken breasts
3–4 TBS extra virgin olive oil
1–2 TBS McCormick’s Montreal Steak Seasoning
4 cloves of garlic, thinly sliced
1 5oz. package of fresh spinach, chopped
1 16 oz. jar tomatillo salsa (I used Frontera brand)
1/3 C sour cream, plus extra for garnish
12 oz. shredded cheese (I used a Mexican blend)
nonstick cooking spray
3 large flour tortillas (the burrito size), cut into quarters
sliced green onions, for garnish
diced red onion, for garnish
chopped cilantro, for garnish
Preheat oven to 350 degrees. Drizzle the chicken breasts with 1-2 TBS extra virgin olive oil and season with Montreal Steak Seasoning. Place the chicken on a foil-lined baking sheet and bake for 30-32 minutes, until the internal temp reads 165 degrees. Set aside until cool enough to touch, then shred into bite-sized pieces. Toss the chicken in any remaining juices left behind on the baking sheet. Increase the oven temp to 400 degrees.
Heat 2 TBS of extra virgin olive oil in a nonstick skillet over medium heat. Add the sliced garlic cloves and cook for 30 seconds to 1 minute, just until they’re fragrant and beginning to get toasty. Add the shredded chicken and remaining juices to the skillet followed by the chopped, fresh spinach. Cook, stirring, until the spinach is wilted. Add 3/4 of the jar of tomatillo salsa and 1/3 C of sour cream to the pan and stir to combine. Stir in a handful of cheese then turn off the heat.
Spray an 8×8 baking dish with nonstick cooking spray. Cover the bottom of the dish with a thin layer of tomatillo salsa then arrange 4 pieces of tortilla over top (line the straight, cut sides up with the sides of the dish). Spread a few scoops of the chicken mixture on top of the tortillas and sprinkle with a handful of cheese. Top this layer with 4 more tortilla pieces, another layer of chicken mixture, and a sprinkle of cheese. Top with another layer of tortillas and cover with remaining tomatillo salsa and any remaining sauce leftover from the mixture in the skillet. Cover the whole thing with more shredded cheese.
Spray a sheet of foil with nonstick cooking spray and crimp it over the baking dish, oiled-side-down, to prevent the cheese from sticking. Bake in a 400 degree oven for 20 minutes. Remove the foil and turn the broil on, set the dish on an oven rack about 6 inches away from the broiler, and cook for a couple minutes, just until the cheese is lightly browned and bubbly. Allow to cool for 5 minutes. Then, slice and serve, garnished with green and red onion, cilantro, and sour cream!