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You are here: Home / Topics / Recipes / Casserole Meals / A Simple, Chicken and Spinach, Green Enchilada Casserole

Casserole Meals Meat and Fish Recipes Spring Summer Winter

A Simple, Chicken and Spinach, Green Enchilada Casserole

A Simple, Chicken and Spinach, Green Enchilada Casserole | myhumblekitchen.com

Over the past few days my boys and I have spent most of our time enjoying the outdoors. It’s really difficult to contain us inside when the skies are singing, the forests are coming to life, and we can cast our sweatshirts away for plain t’s. This is what I LOVE about homeschooling, we get to learn through nature and exploration.

We’ve hit the bike trails to identify many types of birds flying overhead.

iowa-bike-trails

We went out a bit too early to forage for morel mushrooms but had fun in nature nonetheless. We reviewed our rules of being in nature, identified trees, weeds, and even sighted a giant snapping turtle along the way.  (If you’re new to foraging with kids, read my post from last year called, Foraging Outdoors with Children.)

A Simple, Chicken and Spinach, Green Enchilada Casserole | myhumblekitchen.com

We also learned to not drink pond water… seriously, I couldn’t believe my two oldest boys decided to take in a handful of pond water when we had bottled water with us! We’re taking precaution by using some black walnut tincture, mint tea, and oil of oregano. Besides that, we did have fun skipping stones in the pond water 😉

skipping-stones

Our homeschool horse lessons started as well. We reviewed our grooming and leading skills. It’s a fun class, indeed!

horse-class-lessons-des-moines

Along with all of this outdoor learning and fun, yesterday we purchased 20 new chicks for our future 5 acre homestead! Yeah… I need to share all about that soon, but we’re all very excited to finally be able to include a rooster with our flock. I was thrilled that the boys took charge and remembered how to set up the brooder, check their rumps for pasty butt, and help them find their food and water.

A Simple, Chicken and Spinach, Green Enchilada Casserole | myhumblekitchen.com

As you can tell, we have been keeping busy, albeit intentionally, outdoors. With all of the time we’ve been spending in physical activity outdoors, my boys get very hungry so it’s important for me to make sure I have simple and nourishing meals planned to avoid eating out.

Green enchilada casseroles are one of my favorite simple meals to to make since most of the preparation is done ahead of time when I make big batches of homemade chicken broth. I freeze any excess chicken meat and broth so it’s simple to grab, defrost, and use on our busier days.

The only thing to really make is the green salsa verde which only takes minutes. It’s rich, savory, full of flavor and spice. 

A Simple, Chicken and Spinach, Green Enchilada Casserole | myhumblekitchen.com

As I usually do with my meals, I enjoy to add in greens wherever I can. The kids don’t even notice it.

A Simple, Chicken and Spinach, Green Enchilada Casserole | myhumblekitchen.com

Without having to roll up enchilada’s, this meal comes together very quickly. It’s one that my family loves and I’m sure yours will as well.

Print
A Simple, Chicken and Spinach, Green Enchilada Casserole

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: Serves 4-5

A Simple, Chicken and Spinach, Green Enchilada Casserole

This simple, chicken and spinach, green enchilada casserole comes together quickly and tastes rich and savory, filled with spice and flavor!

Ingredients:

    Salsa Verde
  • 10 green tomatillo’s
  • 2 cups chicken broth, divided
  • 3 garlic cloves, pressed or minced
  • 1/2 cup packed, fresh cilantro
  • 1/2 jalapeno, seeded and deveined (optional)
  • 1/2 tsp salt
  • Enchilada Filling
  • 3 cups cooked chicken
  • 1/2 cup red onion, diced
  • 1 cup shredded cheddar cheese
  • 2 tbls cilantro, finely chopped
  • 2 big handfuls, spinach
  • 12 corn tortillas
  • 1 cup shredded cheddar cheese to top

Method:

  1. Preheat the oven to 375F.
  2. To a blender, add the tomatillo’s, 1 cup chicken broth, garlic, cilantro, and jalapeno; blend well.
  3. Add the blended sauce to a heavy bottomed sauce pan; add the remaining 1 cup chicken stock and salt. Bring to a boil, then lower the heat and simmer for 15 minutes or until thickened.
  4. While the sauce is simmering, bring a pot of water to a boil and blanch the spinach until wilted. 1-2 minutes.
  5. In a large bowl, mix together all of the enchilada filling ingredients including the wilted spinach.
  6. Once the sauce has thickened add 3 tbls of the salsa verde to the bottom of a 9" x 13" baking dish. Layer 4 tortillas on the bottom of the baking dish, followed by 1/2 the enchilada filling, 4 more tortillas, the last of the filling, and then top with the last four tortillas.
  7. To finish, pour the remaining salsa verde over the casserole and top with 1 cup of shredded cheddar cheese.
  8. Bake at 375F for 25 minutes.
  9. Garnish with queso fresco or feta cheese and sliced red onions.

Notes

To make the salsa verde filled with more depth, roast the whole tomatillos, before blending, in a 400F oven for 15-20 minutes to deepen it's flavors.

3.1
https://www.myhumblekitchen.com/2014/05/simple-chicken-spinach-green-enchilada-casserole/
©Copyright, A Little Bit of Spain in Iowa

How is your spring coming along? Are you enjoying the nice weather outdoors? share with us in the comments below some of your favorite simple meals to eat on these busier days?

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13 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Dena Norton says

    May 7, 2014 at 8:43 am

    Love this – love the recipe, love the outdoor play pics, and love the news about your new homestead! Excited to hear more…

    Reply
  2. Danielle says

    May 7, 2014 at 4:11 pm

    Hi Diana,
    This is a fabulous recipe – one of my favorites! I received the recipe after I signed up for your newsletter. Thank you for offering such flavorful, real-food meals 🙂

    Danielle

    Reply
    • Diana Bauman says

      May 8, 2014 at 6:19 am

      I’m glad to hear that Danielle! No problem!

      Reply
    • Sadye says

      May 11, 2015 at 7:49 pm

      Let me chime in a year later to agree with the happy reviewers! I look forward to making this again, either as written or with my own spin on the fillings (gotta love customizable recipes)!

      Reply
  3. Kelly says

    May 9, 2014 at 12:23 pm

    We made this using GF tortillas and LOVED it! Going on meal plan! xo Thank you!

    Reply
    • Diana Bauman says

      May 14, 2014 at 7:31 am

      I’m glad to hear that, Kelly!

      Reply
  4. Tara says

    May 13, 2014 at 4:55 pm

    Looks fantastic, Diana! Anything with salsa verde is a winner in my book. Your outdoor homeschool adventures look like tons of fun too.

    Reply
    • Diana Bauman says

      May 14, 2014 at 7:31 am

      I know… I’m the same way, Tara. I love salsa verde 😀

      Reply

Trackbacks

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    December 18, 2014 at 7:02 am

    […] Breakfast: Pumpkin Spice Dutch Baby (and oatmeal, if there are kids around who don’t like it) Lunch: Leftovers Dinner: Simple Chicken and Spinach Enchilada Casserole […]

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My family of 7

I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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