Stacked Green Chile Chicken Enchiladas

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May 31, 2020

An easy work night casserole.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Directions

1Preheat oven to 400. Coat an 8 X 8 inch baking dish with cooking spray.

2Cover bottom of dish with 1/2 cup salsa and top with four tortillas in a single layer (they will overlap), then layer with one-third of the spinach, cheese, chicken, black beans and remaining salsa. Repeat layers twice more, saving about 1/2 cup of the salsa and cheese to go on the top.

3Bake until golden brown, 20-25 minutes. Serve with sour cream, cilantro and avocado.

Ingredients

2 cups mild or medium salsa verde

12 5" corn tortillas

3 cups baby spinach, packed

2 cups Monterey Jack cheese, shredded

2 cups cooked chicken, shredded

1 15 oz can of black beans, drained and rinsed

3 tbsp Cilantro

1/2 cup sour cream

1 avocado, peeled and diced

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Nutrition Facts

Calories780
Cholesterol115
Total Fat38gm

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