This enchilada stack made me happy. The combination of the cream cheese and the spicy Pepper Jack cheese just made sense. I also loved using fresh baby spinach instead of frozen spinach…the green onions have this great crunch…I could go on and on. You should definitely try this. Fancy enchiladas on a weeknight? No problem.
1 pound cooked chicken breast, shredded (see below for more info)
1 (3 oz) package cream cheese, softened
3 garlic cloves, chopped
2 cans chopped green chiles
8-10 green onions, chopped and divided
3 cups fresh baby spinach (just buy a bagged spinach salad)
2 cups Tomatillo Salsa, divided
2 cups Pepper Jack cheese, shredded and divided
1 cup cilantro, chopped, divided (and optional if you don’t care for it)
6-8 tortillas (I used whole wheat but you could use flour instead)
Preheat oven to 400 degrees.
In a medium sized bowl, combine chicken, cream cheese, garlic, chiles, most of your onions (save a few to garnish on top at the end), spinach, 1 1/2 cups salsa, 1 1/2 cups of Pepper Jack and half of your cilantro with a spoon.
In an 8×8 inch casserole dish, spread 1/2 of your chicken mixture across the bottom. Top with a layer of tortillas. Repeat. Finish off by pouring remaining 1/2 cup of salsa over the top and topping with the rest of your cheese. Bake about 30 minutes or until bubbly and brown around the edges. Garnish with extra green onions and cilantro.
This casserole will just make you happy. Here’s the thing…if you don’t care for a little spice, just swap out some Monterey Jack cheese instead of Pepper Jack…same great taste but with a little less heat. I cooked my chicken breasts in the slow cooker on high for 3 hours in 2 cups of water, then shredded it but your can totally get a rotisserie chicken from the grocery store, shred and use that. You can also bake off some chicken breasts beforehand, shred and use that as well. No matter how you do it, you’re going to love the final outcome.
Dinner is done!