Spinach & Goat Cheese Chicken Tortilla Casserole

Preheat oven to 400 degrees 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, 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.