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The ingredients needed to cook Chicken and spinach enchilada dinner casserole:
- Use boneless skinless chicken breast, cooked & shredded
- You need onion, chopped
- Use cream of mushroom soup
- Prepare cream of chicken soup
- You need I can Rotel, with lime & cilantro
- Get Fresh baby spinach
- Use garlic, minced fine
- Use cumin
- Use Shredded jack or cheddar cheese, enough to cover the top of dish
- You need Corn or flour tortillas, I thought I had corn but I had flour. Worked very well
Steps to make Chicken and spinach enchilada dinner casserole:
- Mix shredded chicken, the soups, the Rotel, onion, cumin, & garlic, in a large bowl. Spray cooking spray in a large Pyrex baking dish.
- Put one third of mixture in the baking dish then layer the tortillas,chicken mixture, & spinach, repeat till all mixture is used. Top with cheese. Bake at 350 degrees for 30 minutes.
It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. Here's a perfect entire symphony of favors from diced/shredded chicken layered w/ shredded Colby Jack cheese, corn. All the flavours of your favourite chicken enchilada - in a rice casserole! All made in one pot on the stove. Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese.
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