Pella Chronicle

Food

January 22, 2013

Chicken Tortilla Spinach Casserole

Pella —

Dewillia's Chicken Tortilla Spinach Casserole

Dewillia's Chicken Tortilla Spinach Casserole Recipe
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Recipe Rating:
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 (13)
Category: Chicken
Collections: Food on the Run
Keywords: easy, and
Prep Time: 20 Min
Cook Time: 50 Min

Ingredients

1 can(s) cream of chicken soup
1 7oz can(s) chopped green chili peppers
1 8oz c sour cream
1/2 c milk
2 1/2 c boneless chicken
1 md bell pepper, chopped
1 lg tomato, chopped (1 cup)
1 1/2 c cheddar cheese or mexican cheese blend
2 bx chopped spinach, unthaw & squeeze out water
8 (6 or 7 in) corn tortillas, cut in bite size pieces
 

Directions

1
Preheat oven to 350 degrees
2
In large bowl, add cream of chicken soup, sour cream, chopped chiles, milk, green pepper, tomato, corn tortilla's, salt & pepper, to taste, 1 cup of cheese, and chopped chicken. The one you buy already baked at the grocery store works good. Stir together and pour on half in a 9X13 pan that has been sprayed with cooking spray. Then layer the spinach over the top of the mixture and add remaining mixture on top of the spinach. I always add more cheese that the recipe calls for.
3
Bake at 350 degrees for 45 to 50 minutes. Take out and top with remaining cheese and put back in the oven until the cheese melts and the casserole is bubbly.
4
Makes apprx. 8 servings.

 

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