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CHICKEN TORTILLA SPINACH CASSEROLE centered hero view, clean and uncluttered
Yesica Andrews

Chicken Tortilla Spinach Casserole: Easy and Delicious

Enjoy a comforting and flavorful Chicken Tortilla Spinach Casserole that perfectly blends Tex-Mex zest with homestyle comfort. This spinach tortilla casserole features layers of tender chicken, nutritious spinach, and crispy corn tortillas, making it an ideal chicken spinach bake for family dinners or gatherings. With a creamy filling and melted cheese on top, this easy chicken spinach recipe is sure to become a favorite for those craving a cheesy chicken tortilla casserole with a healthy twist.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded
  • 9-12 corn tortillas
  • 2 cups fresh spinach, roughly chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (10 oz.) diced tomatoes with green chilies
  • 2 cups shredded Mexican cheese blend
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Sliced avocado (optional, for garnish)

Method
 

  1. Set your oven to 375°F (190°C) and grease a 9x13 inch baking dish lightly.
  2. Warm a sauté pan on medium heat, then add the diced onions and minced garlic, cooking until soft and clear. Toss in the spinach and cook just until it wilts, then take it off the heat.
  3. In a bowl, combine the sautéed onion, garlic, and spinach with shredded chicken, black beans, diced tomatoes including their juices, sour cream, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper; stir everything together well.
  4. Spread a layer of the chicken mixture on the bottom of your baking dish, place a layer of corn tortillas over it, and sprinkle with shredded cheese. Continue layering in this order until you use all the ingredients, finishing with cheese on top.
  5. Cover the casserole with foil and bake for 25 minutes. Remove the foil afterward and bake for another 10 minutes until the cheese is bubbly and golden.
  6. Allow the casserole to rest for 5 minutes after baking before serving. Garnish with fresh chopped cilantro and slices of avocado if you like.

Notes

  • To make it vegetarian, skip the chicken and use extra beans or substitute with quinoa.
  • For a lower carb version, swap corn tortillas with thin zucchini or eggplant slices.
  • Blend sour cream with softened cream cheese for a richer texture.
  • Spice lovers can add diced jalapeño to the vegetables or cayenne pepper to the mix.
  • Add refried beans on tortillas before layering for extra richness.
  • This casserole freezes well; cool completely, wrap tightly, and freeze. Thaw before reheating in the oven.