This Chicken Taco Casserole is full of flavor and the Spinach makes a huge difference.
I served the casserole with a side plate full of cubed Avocado and small Cherry Tomatoes, which worked better as everyone could add or leave out what they did not want.
What I like most about this casserole is that it is easy to make with everyday ingredients. The dish is also quick to make and therefore perfect for a busy week night dinner, which is what most families want after a hectic day.
For this specific recipe I prefer to use fresh Spinach, a mild Salsa and a sharp Cheddar cheese, which is just right for our taste preferences.
Chicken Taco Casserole
900 g Chicken Fillets, cut into strips ( 2 pounds )
2 t Fresh Garlic, crushed
1/2 t Dried Chilies, crushed
2 TB Vegetable Oil
1 Onion, sliced thinly
1 Large Green Bell Pepper, chopped
1 Bunch Spinach, chopped
1 1/2 cups Salsa, store-bought or homemade (any one of your favorites)
4 Medium Tortillas, cut or shredded into pieces
1 cup Cheddar Cheese, grated
Avocado, to serve
Cherry Tomatoes, to serve
1.) Pre-heat oven to 180 deg C (350 deg F) – spray a large oven dish, with a lid, with cooking oil.
2.) In a medium bowl – combine the Chicken strips, Garlic and Chilies – leave to stand about 15 minutes.
3.) Heat the Oil in a large skillet – add the Chicken and cook until done (about 5 minutes) – remove from the skillet and keep aside.
4.) Using the same skillet, saute the Onion and Green Bell Pepper until soft – stir in the Spinach, cook another minute or two – remove from heat.
5.) Pour 1/2 cup Salsa into the bottom of the oven dish – Top with half of the Tortilla pieces, followed by half of the Chicken mixture, next add half of the Vegetable mixture, followed by another 1/2 cup Salsa, add half of the Cheddar Cheese – repeat the layers but do not top with the remaining Cheddar Cheese now.
6.) Bake, covered for 30 minutes – remove from the oven and top with the remaining Cheddar Cheese.
Let stand for 5 minutes and serve with Corn Chips, Avocado and Cherry Tomatoes if you wish.