This casserole came to life in my kitchen one evening when I was staring at a pile of random leftovers, trying to figure out dinner. You know that moment when the fridge looks full, but nothing seems to go together? That was me. I had some cooked chicken, a bag of spinach that was begging to be used before it went bad, a stack of tortillas, and a jar of salsa verde. It wasn’t planned, but wow, this casserole turned out to be something special. Now, it’s one of those recipes I make on repeat because it’s cozy, easy, and honestly, kind of addictive.
Picture this: layers of tender chicken, creamy cheese, earthy spinach, soft tortillas, and tangy salsa verde all baked into a bubbly, golden dish of comfort. It’s like a Mexican-inspired lasagna, but without all the fuss. Plus, it’s a great way to use up odds and ends in the fridge, which makes me feel like I’m winning at adulting (even if just for one night).
What Makes This Recipe Special
First off, it’s one of those meals that checks all the boxes. It’s easy to make, loaded with flavor, and can be customized depending on what you’ve got on hand. Plus, it’s packed with spinach, so you get some greens in there without it feeling too “healthy.” (Although, let’s be real, the cheese definitely balances that out.)
But here’s my favorite part: it’s so forgiving. If you’re out of chicken, use beef, beans, or even leftover roasted veggies. If you don’t have salsa verde, red enchilada sauce works too. It’s one of those recipes where you don’t need to stress about getting it “perfect,” which is why I love it so much.
Ingredients (with some notes!)
Here’s what you’ll need to make this casserole. Most of it you might already have on hand:
- 2 cups cooked shredded chicken – I usually grab a rotisserie chicken for convenience, but if you have leftover grilled or roasted chicken, use that. Honestly, even canned chicken would work in a pinch.
- 2 cups fresh spinach, chopped – Spinach adds some freshness here. If you only have frozen spinach, just make sure to thaw it and squeeze out the water.
- 8-10 small corn tortillas – These give it that authentic texture and flavor. If you only have flour tortillas, they’ll still work, but the corn ones add a nice chewiness.
- 1 ½ cups shredded cheese – I love using a mix of Monterey Jack and cheddar, but really, any melty cheese will do the trick.
- 1 cup sour cream – Adds a little creaminess. You could swap this with plain Greek yogurt if that’s your thing.
- 1 ½ cups salsa verde – This ties everything together. If you like more spice, go for a spicy salsa verde or add a bit of chopped jalapeño.
- ½ teaspoon ground cumin – It’s subtle, but it adds a nice warmth to the dish.
- Salt and pepper to taste – Don’t forget to season as you go!
- Optional toppings – Think fresh cilantro, diced avocado, lime wedges, or a drizzle of hot sauce. You can go as simple or as fancy as you want here.
How to Make It
Okay, let’s get to the fun part—putting it all together. Don’t overthink it; this recipe is more about layering flavors than perfection.
1. Preheat Your Oven and Gather Ingredients
Preheat your oven to 375°F (190°C). Lightly grease a baking dish—I use a 9×13-inch one because it fits everything perfectly. If your chicken isn’t cooked yet, take care of that now. Poaching it is super quick, but a store-bought rotisserie chicken saves even more time (and dishes!). (source: Ineskohl.info)
While the oven heats up, chop the spinach, shred your cheese, and grab your tortillas. It helps to have everything ready to go because once you start layering, it comes together quickly.
2. Start Layering
Spread a thin layer of salsa verde at the bottom of your baking dish. This is your “glue” to keep the tortillas from sticking. Then, lay down a single layer of tortillas. Tear them into pieces if you need to so they fit—you’re not going for perfection here.
Next, scatter half of the shredded chicken on top of the tortillas. Follow that with a handful of chopped spinach, a few dollops of sour cream (spread it out as best you can), and a sprinkle of shredded cheese. Spoon a bit more salsa verde over everything to keep it moist and flavorful.
Now, repeat: tortillas, chicken, spinach, sour cream, cheese, and salsa verde. You’ll probably get two full layers, but if your dish is deeper, you can go for three. Just make sure you save enough cheese for the top layer—because who doesn’t love that golden, bubbly crust?
3. Bake It
Cover the dish with aluminum foil (so the cheese doesn’t burn) and bake for 20 minutes. Then, take off the foil and bake for another 10-15 minutes, or until the cheese is melty and starting to brown. Your kitchen will smell incredible at this point—don’t be surprised if people start hovering near the oven.
4. Let It Rest
Here’s the hardest part: let the casserole rest for about 10 minutes before slicing into it. I know it’s tempting to dive right in, but letting it sit helps everything set up and makes it easier to serve.
A Few Tips
- Taste Your Salsa Verde: Salsa verde can vary a lot depending on the brand. If it’s on the mild side, consider adding a pinch of salt or a squeeze of lime juice to brighten it up.
- Make It Ahead: This casserole is perfect for meal prep. You can assemble it the night before, refrigerate it, and then bake it when you’re ready. Just add an extra 5 minutes to the baking time.
- Freezer-Friendly: If you want to freeze it, wrap the unbaked casserole tightly in foil and freeze for up to 3 months. When you’re ready to bake, just pop it in the oven straight from frozen and add about 20 extra minutes to the cook time.
Serving Suggestions
This casserole is hearty enough to stand on its own, but if you want to round out the meal, try serving it with a simple side salad or some Mexican rice. And don’t forget the toppings bar—things like diced avocado, fresh cilantro, and lime wedges really take it to the next level.
Final Thoughts
This Chicken Tortilla Spinach Casserole is one of those recipes that feels like home to me. It’s comforting, easy to make, and always hits the spot. Whether you’re making it for a weeknight dinner or bringing it to a potluck, it’s one of those dishes that always gets rave reviews (and second helpings). If you give it a try, let me know how you made it your own—I’d love to hear your twists on it! Happy cooking!
