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Chicken and Spinach Taco Casserole

Delicious vegetable chicken and spinach taco cassrole
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Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 box frozen spinach, thawed and water squeezed out
  • 8 chicken tenderloins
  • 1 bell pepper cut into strips
  • 1 onion cut into strips
  • 2 cloves garlic, chopped
  • 2 teaspoons chili power
  • 1 tablespoon Canola oil
  • 6 tortillas, torn into pieces
  • 2 cups salsa, either mild or hot
  • 1 cups Mexican shredded cheese

Method
 

  1. In medium bowl, mix together chicken, garlic and chili powder
  2. In medium frying pan, cook chicken mixture till chicken is done- set aside
  3. In medium frying pan, sauté onions, bell pepper, and spinach in the canola oil
  4. In casserole dish, pour 1 cup salsa spreading across the pan
  5. Top with 1/2 of torn tortillas
  6. Top with 1/2 half chicken
  7. Top with 1/2 vegetable mix
  8. Top with 1/2 cup Mexican cheese
  9. Repeat the layers starting with the salsa but not topping with cheese.
  10. Bake at 350 degrees for 30 minutes
  11. Remove from oven and top with remaining cheese and let melt from the heat of the casserole.

Notes

This casserole freezes great.  Bake as above but do not add the final cheese on top.
To cook frozen casserole bake as above but add addition time, topping with cheese after cooking.
Always make sure when cooking a casserole that you are going to freeze to use a container that is oven and freezer safe.  Always complete cool a casserole before wrapping tightly to freeze.  I usually use aluminum foil.    Enjoy!!!