Mexi Chicken or Turkey-Spinach Jalapeno Tortilla Casserole Recipe

Name: Mexi Chicken or Turkey-Spinach Jalapeno Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed (hand-squeeze out any moisture); 3 -4 tablespoons butter; 1 large onion, chopped; 2 tablespoons fresh minced garlic (or to taste); 3 green onions, chopped; 1 red bell pepper, seeded and finely chopped; 2 large jalapeno peppers, seeded and finely chopped; 1 teaspoon dried chili pepper flakes (add in for more heat!) (optional); 1 (10 ounce) can cream of chicken soup, undiluted; 3 -4 teaspoons cumin (or to taste); salt and pepper; 1 (12 ounce) package nacho cheese flavored tortilla chips, divided; 6 cups cooked chicken, chopped and divided; 2 -4 cups shredded four-cheese Mexican blend cheese, diided (or to taste)

Servings: persons

1 (10 ounce) package frozen chopped spinach, thawed (hand-squeeze out any moisture)
3 -4 tablespoons butter
1 large onion, chopped
2 tablespoons fresh minced garlic (or to taste)
3 green onions, chopped
1 red bell pepper, seeded and finely chopped
2 large jalapeno peppers, seeded and finely chopped
1 teaspoon dried chili pepper flakes (add in for more heat!) (optional)
1 (10 ounce) can cream of chicken soup, undiluted
3 -4 teaspoons cumin (or to taste)
salt and pepper
1 (12 ounce) package nacho cheese flavored tortilla chips, divided
6 cups cooked chicken, chopped and divided
2 -4 cups shredded four-cheese Mexican blend cheese, diided (or to taste)

1
Set oven to 375 degrees.
2
Grease a 13 x 9-inch baking dish.
3
In a skillet melt butter over medium heat; add in chopped yellow onion, green onion, red bell pepper, garlic, jalapeno and chili flakes (if using) saute for about 5-6 minutes or until tender.
4
Add in the spinach, undiluted cream chicken soup, sour cream and cumin; mix to combine, then season with salt and pepper; bring to just a simmer then remove from heat (the chicken soup mixture must be hot).
5
Sprinkle HALF of the tortilla chips into the bottom of the baking dish.
6
Then sprinkle HALF EACH cooked chopped chicken, HOT chicken soup/spinach mixture, then half of the shredded cheese (use as much cheese as desired).
7
Repeat the layers ending up with the spinach mixture on top.
8
Bake for about 15 minutes uncovered.
9
Remove from oven then sprinkle with remaining cheddar cheese; return to oven and continue to bake for another 8 minutes or until the cheese is melted.
10
Sprinkle the top with more chopped green onions before serving if desired.

1836

kcal

Calories

117

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (10 ounce) package frozen chopped spinach, thawed (hand-squeeze out any moisture), 3 -4 tablespoons butter, 1 large onion, chopped, 2 tablespoons fresh minced garlic (or to taste), and more.

Yes, Mexi Chicken or Turkey-Spinach Jalapeno Tortilla Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi Chicken or Turkey-Spinach Jalapeno Tortilla Casserole

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