Spinach & Goat Cheese Chicken Tortilla Casserole

Spinach & Goat Cheese Chicken Tortilla Casserole

9 Reviews
From: EatingWell.com, January 2017

Layers of tortillas, chicken and vegetables with a creamy goat-cheese sauce create a lasagna-like Mexican casserole dish for an easy, healthy dinner the whole family will love.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced mushrooms
  • 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


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until hot and bubbly, 20 to 25 minutes. Let stand 10 minutes before serving.

Nutrition information

  • Serving size: ⅔ cup each
  • Per 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
  • Nutrition Bonus: Vitamin A (31% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ lean protein, 1 starch, 1 vegetable, ½ fat, ½ high-fat protein

Reviews 9

March 10, 2019
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By: Knifty
This was too spicy for my family, but I'm going to try again without the jalepenos and salsa verde. If you get past the "heat", the taste is actually very good. The goat cheese provides a tartness that pairs well with the leeks.
February 25, 2018
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By: I love Lemons
Great recipe!
February 12, 2018
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By: cmyudice
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
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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
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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
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By: Nemi
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
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By: Karen
The whole family loved this! Delicious!
May 01, 2017
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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
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By: Karen Rackle
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!
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