Dinner Tonight: Tomatillo Spinach Enchilada Stack

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.
Shopping List
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!

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  • Anonymous August 23, 2012 at 12:49 am

    I wonder if this could be made vegetarian. It sounds like even without the chicken it would be substantial.

  • Mix and Match Mama August 23, 2012 at 1:02 am

    This could totally be a vegetarian meal! Just leave out the chicken and maybe use shitake mushrooms instead. Yum!

  • Sarah May 6, 2013 at 1:20 am

    We made this tonight! Yummm. But I think you have a typo. I think it should be 1 (8oz) package of cream cheese.

  • Mix and Match Mama May 6, 2013 at 1:33 am

    Not a typo! Philadelphia sells 3 oz packages of cream cheese and that's all the recipe calls for. If you can only find the 8 oz packages, use about half of it.

  • Sarah May 8, 2013 at 3:09 am

    I made with 8 and nothing bad happened. In fact – it's good!! And even better day 2! When I make again (and I def will), I'll use 8 oz again!! #stubborn #creamcheeseaddict

  • Anonymous August 26, 2013 at 2:37 am

    Hi, I made this tonight and it was absolutely delicious! I love your site 🙂

  • Bonnie August 8, 2014 at 8:50 pm

    I make many of your meals and desserts. Your blog is a staple in my home. This Dish is Delish! It is one of our favorites! Thank you for all of your hard work. This momma and her family definitely appreciate it.

  • Natalie McKinney October 22, 2014 at 11:53 pm

    Made this tonight and it was delicious! I always refer to your blog for recipes. Thanks for all of your hard work!