Green enchilada sauce makes this casserole easy to assemble for a weeknight dinner and indulgent enough for a gathering.

Prep time: 20 min | Cook time: 45 min | Servings: 6 


  • Serving a crowd? Double the ingredients and assemble this in a 13-by-9-inch baking dish.
  • Save some time and use a rotisserie chicken at your local supermarket salad bar or deli counter.


  • Cooking spray
  • 1 16 oz jar or can of green enchilada sauce
  • 1 package La Tortilla Factory Organic, Non-GMO Tortillas, Yellow Corn
  • 2 cups shredded or chopped cooked chicken
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 2 cups shredded Monterey Jack cheese
  • Garnishes: thinly sliced jalapeño chiles, sour cream, fresh cilantro


Position rack in middle of oven. Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray.

Spread ¼ cup sauce in bottom of dish. Top with 2-3 tortillas, cutting them as needed to cover evenly. Spread with ½ cup Green Enchilada sauce. Top with half of chicken and half of spinach. Sprinkle with 2/3 cup cheese. Top with 2-3 tortillas, cutting as need to cover, and spread with ½ cup sauce. Top with remaining chicken and spinach. Sprinkle with 2/3 cup cheese. Top with remaining tortillas, cutting as needed to cover. Spread with remaining Green Enchilada Sauce and sprinkle with remaining cheese.

Spray a piece of foil with cooking spray. Cover pan with foil. Bake 30 minutes. Uncover and bake 10-15 minutes or until sauce is bubbling and cheese is melted and golden. Let stand 10 minutes. Serve garnished with sour cream, jalapeños and cilantro.