Recipe: Easy Green Chile Spinach Chicken Enchilada Casserole

Recipe: Easy Green Chile Spinach Chicken Enchilada Casserole

Hey folks, I’m baaack!  After a couple weeks of craziness, I’m so happy to be posting again.  So much has been going on, but all good things.  First, I’ve made the decision to quit my job to stay home with my son. This was in no way an easy decision, but now more than ever I felt that it was the right one for me.  I struggled with every minute with my son feeling rushed.  My daily ritual was rushing out the door in the morning handing him in his pjs to the sitter to the mad dash to make dinner so that I could have a few moments of quality time with the little guy.  As work and stress piled up, and hours got longer, this was getting to be tougher and tougher.  After some soul searching and many conversations with my husband on the pros and cons of leaving my high-paying IT job, here I am writing this post during his nap time.  My goal is to spend one year at home with my son, and see how things go from there.  It is going to be a huge adjustment to our lives.  We’ve always had two incomes, and we’re going to have to be more mindful of what we spend, but I see that as a good thing.  I’m downgrading my cell phone, and possibly cancelling cable if Mike can get the antenna he just bought to work.  If anyone knows how to get reception in Fountain Hills, please let me know! 😉  Of course, I’ll still be shopping at North Scottsdale Farmers Market, but will be trying to keep us on a tight food budget.  Now that my schedule is more flexible, I’d also like to check out other local farmers markets in the area, and will be hopefully be posting more often.

I also just survived our son’s first birthday party and my sister’s baby shower back to back.  I’m not complaining, both parties went exceptionally well.  But did I have to stay up til 1am (note: weird movies like Blue Velvet are on tv at this time…I’m still disturbed and confused)  making these sesame street tissue poms for Myles’ bday party to match his fabulous cake (made by my friend, Stephanie), maybe not!?!  They were cute nonetheless.  (Note: I’m getting a lot of questions about these poms.  I found this pic from Pinterest, and they can also be ordered from this etsy shop.  Between baby showers and birthday parties, I’ve done my fair share of tissue poms.  This instructional video is helpful.  I cut out the shapes for the characters myself with scrapbook paper.

Late night sesame street poms
Happy 1st Birthday Myles!

I just need to recharge.  This recipe is the perfect comfort food for just that!  Speaking of budget friendly and easy recipes, this green chile spinach chicken casserole is my fall back go to recipe whenever I am in a pinch.  It is on the table fast, and is great as left overs.    To me, there is nothing more annoying going through all the effort of making a fabulous meal with no leftovers!   Not to mention, I had the onion and green onion from On The Vine handy in the fridge.

Yummy goodness!

This recipe was adapted from celebrity chef Juan Carlos Cruz’s recipe, which I can no longer find online because the Food Network appears to have severed all ties with him after he was charged with and serving a prison term for conspiring to murder his wife!  I can’t make this stuff up!  Still a good recipe though! 😉



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Recipe: Easy Green Chile Spinach Chicken Enchilada Casserole

By September 19, 2012

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes
  • Yield : 6



  1. Preheat oven to 350 degrees.  Pour about 1 cup on green chile sauce at bottom of 10 inch casserole dish, and spread on the bottom.
  2. Reserve another 1/2 cup on green chile sauce, and set aside.
  3. In a skillet on medium heat, saute onion in olive oil  for several minutes until translucent.
  4. Add spinach, cumin, cayenne, green chile sauce, and chicken.  Salt and pepper to taste.
  5. Place one layer of tortillas on the bottom of the pan.  Spoon half of chicken mixture onto tortilla layer.  Sprinkle cheese over layer.  Repeat layer with tortillas, chicken mixture, cheese.
  6. Add one more layer of tortilla, top with green 1/2 cup of green chile sauce, and sprinkle with cheese.  Bake in the oven for 40 minutes, or until browned around the edges.  Slice, and top with sour cream, cilantro, and green onion.
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