1 medium leek, halved and sliced, white and light green parts only
3 cloves garlic, sliced
2 cups low-fat milk
1 tablespoon cornstarch
4 cups baby spinach
¼ cup chopped pickled jalapeños
4 ounces goat cheese
¼ teaspoon salt
¼ teaspoon ground pepper
12 corn tortillas, halved
⅓ cup green salsa
⅓ cup shredded Mexican cheese blend
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Place chicken in a medium skillet or saucepan and add enough water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Remove the chicken to a clean cutting board and chop or shred with two forks.
Meanwhile, heat oil in a large pot over medium-high heat. Add mushrooms, leek and garlic; cook, stirring occasionally, until the leek is soft and starting to brown, about 4 minutes. Whisk milk and cornstarch in a small bowl and add to the pot. Cook, stirring constantly, until the mixture thickens, 3½ minutes. Stir in spinach, jalapeños, goat cheese, salt and pepper; cook until the cheese melts and the spinach wilts, about 2 minutes more. Remove from heat. Stir in the chicken.
Cover the bottom of the baking dish with 6 tortilla halves. Spread 1½ cups of the filling over the tortillas. Repeat with 3 more layers of tortillas and 2 more layers of filling, ending with a layer of tortillas. Spread salsa on top and sprinkle with shredded cheese.
Bake until hot and bubbly, 20 to 25 minutes. Let stand 10 minutes before serving.
255 calories;10 g fat(4 g sat); 3 g fiber; 22 g carbohydrates; 20 g protein; 46 mcg folate; 49 mg cholesterol; 4 g sugars; 0 g added sugars; 1,558 IU vitamin A; 6 mg vitamin C; 163 mg calcium; 2 mg iron; 281 mg sodium; 489 mg potassium
Vitamin A (31% daily value)
Carbohydrate Servings: 1½
Exchanges: 1½ lean protein, 1 starch, 1 vegetable, ½ fat, ½ high-fat protein
It was delicious & is comforting food for cold weather… but I made adjustments: double the Mexican cheese blend, add more chicken, avoid the pickled jalapeños & 210g of green salsa.
October 31, 2017
By: Christine Saville
We had everything on hand except corn tortillas and leeks. I used flour tortillas for the layering and corn chips on the top layer (I didn't have enough of them to do all the layers).. I used onions for the leeks. My goat cheese was flavored with herbs. The chicken we used was left over from a roasted chicken the night before. It was delicious. We don't eat many casseroles, but I did a search for goat cheese chicken spinach casserole (since that is what I wanted to use up) and this came up. My 16 year old son, who doesn't eat much, had seconds!
July 21, 2017
By: Ryan 13
I wasn't expecting much when i previewed this recipe that my wife suggested I cook. She is following WW and said this would fit in nicely with the program. I thought the recipe was very favourful and delicious. Like most casseroles, it tastes better the next day !!!
May 14, 2017
This was amazingly good. The pickled jalapenos made it slightly spicy, but what a wonderful cream sauce. Since we were only feeding two, we split the recipe in to two small 8x8 glass dishes. Baked both, one for now and one for the freezer. Wonderful recipe as directed, I don't think any changes are required.
May 07, 2017
The whole family loved this! Delicious!
May 01, 2017
By: Sue S
This was very good! Easy to make. It was a great Sunday dinner! I used fresh roasted tomatillo salsa. That and the jalapeños gave it a nice hot flavor.
April 29, 2017
I've made this and it is really good. But ... one pound of chicken for 9 servings? And 1/3 cup of cheese? I guess that's one way to keep the calories low ... but I have made it a few times and I double the meat and cheese. Delicious that way!