Tuesday, April 20, 2010

Chicken and Spinach Stacked Enchiladas

This Enchilada-inspired Casserole is a great way to sneak extra veggies to your picky eaters, and it is so easy and yummy it is sure to make any dinner into a flavor fiesta!

2 pieces boneless skinless cooked chicken breasts, shredded
1/2 cans Spinach, drained well
2 tablespoons Chili Powder
8 whole corn tortillas
10 ounces-fluid Enchilada sauce of your choice
1 containers low fat plain yogurt
1/4 cups 2% Shredded Cheddar

Pre-heat oven to 350 degrees.

In large mixing bowl, combine chicken, yogurt, spinach, and Chili Powder (add 1 tablespoon at a time and adjust to your liking) – mix well.

Spray a square casserole dish with cooking spray and coat bottom with thin coat of Enchilada Sauce.

Tear tortillas as needed to make a single-thickeness layer over the Enchilada Sauce, then cover with 1/2 of the chicken and spinach mixture.

Drizzle with some of the Enchilada sauce and repeat layering process with tortillas and filling mixture again.
Top with final layer of tortillas, pour remaining sauce evenly on top of casserole and top with shredded cheddar.

Cover with foil and bake for 40 minutes. Remove foil and bake an additional 5 minutes.

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