Oh my lord, this is so good! Satisfies every part of my body!

Indulge in a cozy embrace of flavors with the Chicken Tortilla Spinach Casserole—a harmonious fusion of Tex-Mex zest and homestyle comfort. At the heart of this dish lies the concept of layering; a trait shared with its Mexican culinary cousins such as lasagna and moussaka. The casserole is a testament to the adaptability of Mexican-style dishes that can blend effortlessly with various ingredients to suit diverse palates. This particular iteration brings together the nutritional benefits of spinach, the heartiness of chicken, and the comforting crunch of tortillas in a way that is both wholesome and satisfying. Whether you're looking to impress guests or simply in search of a delightful family dinner, this casserole is designed to satisfy diverse tastes and occasions.

Acquaint this casserole with a crisp garden salad dressed in a zesty lime vinaigrette, or embrace its Southwestern roots by serving alongside a bowl of cilantro-lime rice. The contrasting textures and fresh flavors will balance the richness of the casserole. Alternatively, consider a side of grilled vegetables marinated in garlic for a complementary touch.

Chicken Tortilla Spinach Casserole
Servings: 6-8

- 3 cups cooked chicken, shredded
- 9-12 corn tortillas
- 2 cups fresh spinach, roughly chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (10 oz.) diced tomatoes with green chilies
- 2 cups shredded Mexican cheese blend
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (optional, for garnish)

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. Heat a sauté pan over medium heat. Add onions and garlic, cooking until translucent, then add the spinach and cook until just wilted. Remove from heat.

3. In a large bowl, mix the sautéed vegetables, chicken, black beans, diced tomatoes with their juices, sour cream, chicken broth, cumin, chili powder, paprika, salt, and pepper until well combined.

4. Layer the bottom of the prepared baking dish with a spread of the chicken mixture. Cover with a layer of corn tortillas, followed by a sprinkle of the shredded cheese. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.

5. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.

6. Let the casserole stand for 5 minutes before serving. Garnish with fresh cilantro and optional avocado slices.

- For a vegetarian twist, omit the chicken and double the beans, or substitute with quinoa for a protein-packed alternative.
- Those seeking a lower carb option can replace corn tortillas with thinly sliced zucchini or eggplant for a veggie-rich experience.
- For a creamier consistency, consider blending the sour cream with a block of softened cream cheese before adding it to the mix.
- Spice enthusiasts might incorporate a diced jalapeño into the vegetable sauté or a pinch of cayenne pepper for an extra kick.
- To make the dish even more decadent, a layer of refried beans may be spread onto the tortillas before adding the chicken mixture.
- Keep in mind, this casserole freezes beautifully. Simply cool it down completely, wrap it securely, and freeze. Thaw in the refrigerator before reheating in the oven.