Chicken Taco and Spinach Casserole

Out of the oven cooked casserole

I hope you enjoy this yummy casserole.  Combining spinach and Mexican spices makes it delicious and an easy way to eat your veggies.  It goes together quickly and is full of flavor.  My husband, Bill said it was one of the best dishes I have ever made.  Now that is a sounding endorsement since I have cooked for him for over 30 years.  The corn tortillas that you tear and layer in the casserole give it a great flavor and texture.  I love casseroles, one dish meals.  I always double the recipe and make one to share or put in the freezer.  Enjoy!!!


Chicken, garlic and chili powder

Chicken, garlic and chili powder


Cooking chicken with garlic and chili powder


Salsa ready for casserole dish and the Golden Blend Tortillas (combination of wheat and corn)


First layer of casserole – 1 cup salsa


Second layer of casserole torn tortillas


Third layer of casserole cooked chicken


Cooking onions, pepper and spinach for vegetable layer


Fourth layer of casserole – the vegetables


Fifth layer of casserole – 1/2 cup cheese then your repeat layers starting with salsa but not topping with cheese. You top with cheese after baking and let it melt from the heat of the casserole.


Baked and ready to eat Chicken and Spinach Taco Casserole minus Bill’s serving.

Chicken and Spinach Taco Casserole
Serves 6
A yummy Mexican Casserole with chicken and spinach
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  1. Nonstick cooking spray
  2. 12 ounces chicken tenderloins for stir frying
  3. 2 cloves garlic, minced
  4. 1 teaspoon chili powder (adjust to taste, the casserole is a little spicy)
  5. 2 tablespoons canola oil
  6. 1 medium onion, halved and thinly sliced
  7. 1 medium green or red bell pepper, chopped
  8. 1 10 oz. package frozen chopped spinach, thawed and squeezed dry
  9. 3 cups purchased salsa
  10. 4 corn tortillas, coarsely torn
  11. 1 cup reduced-fat Monterey Jack cheese, shredded
  12. Optional
  13. Cherry tomatoes halved, avocado peeled and chopped, corn chips and sour cream
  1. Preheat oven to 350 degrees F.
  2. Coat an unheated large nonstick skillet with cooking spray.
  3. Preheat skillet over medium-high heat.
  4. In a medium bowl toss together chicken, garlic and chili powder.
  5. Add to hot skillet.
  6. Cook for 4 to 6 minutes or until chicken in no longer pink, stirring frequently.
  7. Remove chicken from skillet; set aside.
  8. Add canola oil to skillet.
  9. Add onion and pepper.
  10. Cook over medium heat about 5 minutes or until tender, stirring occasionally.
  11. Stir in spinach.
  12. Coat a 2-quart baking dish with cooking spray.
  13. Spread 1 cup salsa in the baking dish.
  14. Top with half of the tortilla pieces, half the chicken mixture, and half of the vegetable mixture.
  15. Pour half of the remaining salsa over the vegetables.
  16. Top with half of the cheese.
  17. Repeat layers once, expect do not top with the remaining cheese.
  18. Bake, covered for 30 to 35 minutes or until heated through.
  19. Remove covering.
  20. Sprinkle with the remaining cheese.
  21. Let stand for 5 minutes before serving.
  22. If desired, garnish with optional items.
  1. Tidbit Tip: Double the recipe and make one for the freezer. Remember to bake in a freezer safe dish. Do not add cheese to top when it comes out of the oven; add the cheese to the top after reheating the casserole. This casserole freezes great and it is always nice to have dinner ready to go on a busy evening.
Adapted from Better Homes and Gardens
Adapted from Better Homes and Gardens
Tidbits of Joy