Rating: 4.79 stars
15 Ratings
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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.

Breana Killeen
Source: EatingWell.com, January 2017

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Recipe Summary test

active:
45 mins
total:
1 hr 15 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • 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, 3 1/2 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 1 1/2 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.

Nutrition Facts

255 calories; protein 19.7g; carbohydrates 22.4g; dietary fiber 2.9g; sugars 4.5g; fat 9.9g; saturated fat 3.8g; cholesterol 49.2mg; vitamin a iu 1558.2IU; vitamin c 5.7mg; folate 46.1mcg; calcium 163.5mg; iron 1.6mg; magnesium 61.7mg; potassium 489.2mg; sodium 280.5mg; thiamin 0.1mg.
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