Chicken Enchilada Casserole

I don't make a ton of casseroles. I'm not really sure why because I really like them. In fact, I like everything about them. I like that the whole meal is contained in one pan, which means that clean up is a breeze. I like that they are usually pretty easy to assemble. And, best of all, something about them always tastes delicious. When I feel like a good casserole, this is usually the one that I make. Because a big, steaming pan of enchiladas always sounds good.

Enchilada Casserole

3 chicken breast halves
1 brick (for lack of a better word) cream cheese, softened
8-9 roasted green chiles, chopped
1 bottle Herdez salsa verde
3/4 lb. spinach, sauteed and chopped
corn tortillas
shredded Monterey Jack cheese
shredded Chihuahua cheese (or Mozzarella)

Boil the chicken and shred it with 2 forks. Put the chicken in a bowl with the cream cheese and green chiles and mix well until creamy. To assemble the casserole: pour a thin layer of the salsa verde into the bottom of a 9x13 dish. Next, tear a few corn tortillas to cover the bottom of the pan. Then, spread half of the creamy chicken mixture on top of the tortillas. Put half of the spinach on top of the chicken and put a bit more of the salsa verde on top of the spinach. Top that with some shredded cheese. Repeat that again making another layer. To finish the casserole, end with a layer of torn tortillas, completely covered with the salsa verde and a lot of cheese. Bake covered at 350° for 45 minutes and uncovered for the last 15 minutes. Let the casserole cool for about 10-15 minutes so it doesn't fall apart when you cut it. Enjoy!

Bon Appetit!
Jen