Mexican Chicken Casserole

Prep Time: 60 minutes

Yield: 6

Ingredients

• ½ tablespoon chili powder
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 1 pinch oregano
• ⅕ teaspoon paprika
• ⅕ teaspoon ground cumin
• 1 pinch garlic powder
• 1 pinch onion powder
• 1 pinch salt
• 1 pinch ground black pepper
• 6 6-inch soft corn tortillas, cut into wedges
• 2 tablespoons vegetable oil
• 1 whole red onion, diced
• 2 tablespoons Mexican spice blend
• 2 cups baby spinach, finely chopped
• 1 cup corn kernels, fresh or thawed (from frozen)
• 2 cups chicken, shredded
• 1 28-oz can tomatoes, crushed
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1 6-oz bag Monterey Jack cheese
• 1 bunch scallions, chopped
• 1 bunch cilantro, chopped

Instructions

1. Mix all spices in a small bowl.
2. Heat oven to 350ºF. and lightly grease a 9x13-inch baking dish.
3. Lay tortillas on two sheet pans, and bake for 15 minutes. Remove from oven.
4. In a large skillet over medium-high heat, heat oil.
5. Cook onions in skillet until translucent.
6. Stir in spices, spinach, corn, and chicken and cook for several minutes.
7. In a small bowl, mix tomatoes, vinegar, and salt,
8. Add 0.5 cup of tomato mixture to bottom of baking dish.
9. Layer one third of tortillas on sauce.
10. Add half of chicken and veggie mixture on top of tortillas.
11. Add 3/4 cup of tomato mixture and 0.5 cup cheese on top.
12. Repeat previous steps to create another layer.
13. Add remaining tortillas and sauce on top.
14. Cover the baking dish with foil and place in oven.
15. Cook for 30 minutes.
16. Remove foil and add remaining cheese.
17. Cook for 7 minutes.

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