Dewillia's Chicken Tortilla Spinach Casserole

Dewillia Cotton


It is just me and my husband and I can't cook a small casserole, especially when it calls for a 9 X 13 pan. So I made it and took aluminum foil and made in to fit the pan and made two half portions before I baked it. I pulled it up on the inside so it would not cook together.
Then all you have to do is pick up one side at a time. I carried half of it to my dear friend and her husband. They dearly loved it. It was good. So you can either share it or put it in the freezer for another time.

pinch tips: How to Brown Chicken





20 Min


50 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one darn satisfying casserole! Make extra and freeze it for your next comfort craving.


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

Directions Step-By-Step

Preheat oven to 350 degrees
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.
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.
Makes apprx. 8 servings.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #easy, #and